ALMOND GELÉE WITH FRESH FRUIT COCKTAIL

This was the dessert of my childhood, the dish at every potluck at my Chinese-American church. I created a homemade fruit cocktail in jasmine tea, the drink of choice at those gatherings. When steeped in the tea, the fruit offers just enough bite to complement the cubes of almond gelée.

TIP: Jasmine tea from a Chinese market or tea shop tends to be much more fragrant than American tea bags. The steeped tea should release a floral scent.

serves 12

gluten-free, vegan (dairy-free, no eggs)

ALMOND GELÉE

Fruit Cocktail

1. To make the gelée: Pour ½ cup (112 g) cold water into a small bowl. Sprinkle the gelatin evenly over the water. If any granules remain dry, stir them into the water. Let stand until softened, about 5 minutes.

2. Combine the almond milk, agave, and salt in a large saucepan and bring to a simmer over medium heat, stirring occasionally. When bubbles form around the edges of the pan, add the softened gelatin and stir until it completely dissolves and the mixture is very smooth. Remove from the heat and stir in the almond extract.

3. Pour the mixture into a 9 by-13-inch glass baking dish. Cool to room temperature, then refrigerate, uncovered, until set, at least 6 hours.

4. Meanwhile, make the fruit cocktail: Heat 1½ cups (338 g) water in a large saucepan over medium heat until bubbles just begin to break the surface. Remove from the heat, add the tea bag, and steep for 5 minutes. Remove the tea bag and squeeze well over the pan. Add the pears and cool to room temperature.

5. Gently fold the grapes and mango into the pear mixture. Transfer to an airtight container and refrigerate until cold, at least 4 hours.

6. When ready to serve, cut the gelée into squares. Use a spatula to lift the pieces out of the dish and transfer to serving dishes. Top with the fruit cocktail. Garnish with lemon verbena leaves, if you’d like.

MAKE AHEAD

The gelée and the fruit cocktail will keep in the refrigerator for up to 12 hours.