Chinese almond float dessert

Karen Quon shared this refreshing dessert at our February 2010 meeting.

▪Soften 3 pkgs. unflavored gelatin with ½ c. cold water in heatproof bowl for 5 min.
▪Add 2- 1/2 c. boiling water and stir until clear.
▪Add 2/3 c. granulated sugar and stir until dissolved.
▪Add 1-3/4 c. milk and stir (any combinations of milks: non-fat, 2%, whole, evaporated, coconut milk. Karen prefers 2% milk or combo of 2% and 1/4 c. coconut milk.)
▪Add 1 tablespoon almond extract and stir.

Pour into a 9 x 12 OR 9 x 9 glass pan.  Refrigerate 3-4 hours (or less) until firmly set.

Yield: 3- 3/4 c. = 7 servings @ 1/2 c. each

Boil 1 c. water with 1/3 c. granulated sugar.  Pour into large serving bowl and chill completely.

To serve, cut the gelatin into ¾” squares or diamonds and combine into the chilled syrup, separating pieces as you go. (Gently lift out squares with a thin metal spatula)
▪Add fruit: 1 can drained cold lychees and 1 can drained cold mandarin  Oranges

Comments are closed.