Papaya Jelly

Ingredients
* 1 cup water
* 1 cup sweetened pomegranate juice (available in bottle size in supermarket)
* 2 tbs white sugar
* one packet 50g gelatine powder
* 2-3 slice papaya slices – cut into small pieces
* 25g instant almond dessert powder (half a packet)
* 1 cup water
* 1 egg
* 1 tbs sugar

Method
To make almond custard: Dissolve half a 50g packet of almond dessert powder in a little hot water.

Add enough cool water to make up a cup of almond milk.

Add sugar and break one egg into the mixture and stir to mix well.

Pour enough custard to fill a quarter of six heatproof glasses.

Steam on low heat for 4mins or until softly set. Leave to cool.

To make jelly:
Mix gelatine powder with a little water taken from the one cup, to make into a paste.

Heat sugar, the rest of water and pomegranate juice in a small pot till sugar dissolves.

Add gelatine paste, stirring all the time. Do not allow jellied mixture to boil. Cool the jellied mixture.

To assemble:
Divide papaya slices among the six glasses, placing them on top of the custard.

Carefully pour in the jelly mixture without disturbing the layer of custard below.

Leave in the refrigerator for a couple of hours to set.

This is a perfect dessert on hot nights

Make 4 to 6 cups.