Activity 5

Read the following text.
Listen and answer the questions that you have heard, correctly.

Picture 4. 3 Almond Jelly

                                                                   Source: Nn, Cook's Kitchen Low Fat over 100 Recipes, Sywell, lgloobooks, 2015.

    Good morning, everybody. Today, we are going to make almond jelly. It’s pretty simple. First, prepare the ingredients. We need four sheets of leaf gelatin, two and a half cups of almond milk, a half cup of caster or superfine sugar, few drops of almond essence, and eight almonds.

    Now, let's make the jelly. Soak the gelatin in a small bow! of cold water for ten minutes. Meanwhile, heat three-fourth cup of the almond milk with the sugar in a small saucepan until it starts to simmer, then turn off the heat. After that, squeeze any excess liquid out of the softened gelatin, then whisk it into the hot liquid to dissolve. Next, stir the hot gelatin mixture into the rest of the cold almond milk with the almond essence, then pour it into 4 individual jelly moulds. Wait for a minute and transfer the moulds carefully into a fridge. Leave to chill and set for two to three hours. When they are ready to serve, dip the outside of each mould briefly in a bow! of hot water, making sure nowater gets into the jelly. After that, give it a shake to loosen, then turn them out onto four plates and garnish with almonds.

    Here are the jellies. It's yummy. 

Adopted from: Nn, Cook's Kitchen Low Fat over 100 Recipes, Sywel, Igloo books, 2015.

Activity 6

Listen and answer the questions based on what you have heard.

1. What is the text about?