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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 4 |
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A lovely fresh taste for a summer dessert. When I got this recipe it was described as a palate cleanser to have between courses. Makes a lot of juice, so this could be cut down if wished, or add other fruit such as lychees, pineapple or sliced banana. Cooking time is refrigeration time. Ingredients:
1 tablespoon gelatin |
6 tablespoons sugar |
2/3 cup evaporated milk |
1 1/4 cups water |
1 tablespoon almond essence |
2 cups warm water |
4 tablespoons sugar |
1 teaspoon almond essence |
1 (12 1/2 ounce) can mandarin oranges |
Directions:
1. Combine gelatine and sugar in pan.
2. Stir in milk and water.
3. Heat, stir until sugar dissolves.
4. Cool for 5 minutes.
5. Stir in almond essence.
6. Pour into 9 square pan.
7. Refrigerate until set.
8. Cut into diamonds.
9. Float in sauce.
10. May need to warm pan very slightly remove from pan- don't warm to much or it will melt.
11. Sauce:.
12. Dissolve sugar in warm water.
13. Stir in almond essence.
14. Add mandarins and juice and mix gently.
15. Serve cold.
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