Almond Jelly with Fresh Fruit - The Cook's Cook

Ingredients

• 1 envelope unflavored gelatin
• 175 ml (¾ cup) water, divided
• 75 ml (⅓ cup) granulated sugar
• 300 ml (1¼ cups) whole milk
• 10 ml (2 teaspoons) almond extract
• About 500 ml (2 cups) fresh fruit such as berries, peaches, pears*
• 30 ml (2 tablespoons) orange juice
• Measuring cups & spoons
• Liquid measuring cups
• Wooden spoon
• Small pot
• Rubber spatula
• 20 cm (8-inch) square glass or ceramic pan
• Plastic wrap
• Cutting board & knife for fresh fruit
• Can opener for canned fruit