In a medium bowl, add the vegetarian gelatin to 0. 5 cups 120 ml of cold water.
Let it sit for 2-3 minutes to bloom and soften.
Pour the 0. 5 cups 120 ml of boiling water over the soaked gelatin and stir continuously until the flakes have completely dissolved.
Stir in the remaining 1 cup 240 ml of cold water, followed by the evaporated milk, granulated sugar, and almond extract.
Mix until the sugar is fully dissolved.
Carefully pour the liquid mixture into a 9 x 9 inch 23 x 23 cm square pan.
Place the pan in the refrigerator and chill for 1-2 hours, or until the mixture is firm to the touch.
To serve, cut the chilled almond jelly into 1-inch 2. 5 cm cubes.
Place them into individual serving bowls and spoon the chilled fruit cocktail over the top.
Adjust for a Softer Set: Agar sets firmer than gelatin. For a softer, more wobbly texture similar to panna cotta, reduce the amount of agar flakes by about 1 tsp. (5 ml)
Chill Everything: For the most refreshing dessert, chill the can of fruit cocktail in the fridge for at least 2 hours before serving.
Garnish with fresh mint or toasted almond slivers for extra flair.
