Almond Custard with Litchis (Hsing-Jen-Tou-Fu — China)

3/4 cup water
1/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup milk
1 teaspoon almond extract
2 (11 ounce) cans litchis, with syrup

Heat water, sugar and gelatine to boiling, stirring occasionally, until sugar and gelatine are dissolved. Remove from heat. Stir in milk and almond extract. Pour into 9 x 5-inch loaf pan. Cover and refrigerate until firm, at least 4 hours.

Cut gelatine custard into 1-inch diamonds or squares. Place litchis in serving bowl; arrange custard around fruit.

Yields 4 to 6 servings.