Almond Float II: The Best Almond Float II Recipe from Cook'n

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	Almond Float II

Serves: 4

Category: Sweet Gelatins

Print this Recipe

   1 1/2 envelopes gelatin
   1/2 cup water
   1 cup evaporated milk
   3 cups water
   4 tablespoons sugar
   1 tablespoon almond extract

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1. Add unflavored gelatin to cold water to soften.

2. Heat, but do not boil, evaporated milk and remaining water. Stir in sugar to dissolve.

3. Slowly add the softened gelatin and cook, stirring, over low heat to dissolve completely.

4. Let cool slightly; then stir in almond extract. Pour into a shallow pan and refrigerate. Cut in 1/2-inch cubes or diamond shapes.

5. Transfer to a deep serving dish. Serve with enough sweetened water poured over so almond cubes float. Garnish with slivered almonds, fresh strawberries or canned fruit such as mandarin orange sections, pineapple chunks, lichees or fruit cocktail.

VARIATION:
* For the evaporated milk and water, substitute '4 cups whole milk. Or else, substitute 1/2 cup condensed milk; increase the water in step 2 to 4 cups and omit the sugar.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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