Almond Float Asian Dessert |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 12 |
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I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes - so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time. Ingredients:
3 cups water |
3 envelopes unflavored gelatin |
1 cup white sugar |
1 1/2 cups milk |
4 teaspoons almond extract |
1 (15 ounce) can fruit cocktail |
1 (20 ounce) can lychees |
1 (11 ounce) can mandarin oranges |
16 maraschino cherries, cut into halves (optional) |
Directions:
1. In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
2. Remove from heat; stir in milk and almond extract.
3. Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
4. In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
5. In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
6. Cut gelatin into cubes, preferably diamond-shaped.
7. Gently combine with fruit.
8. Garnish with cherries, if desired.
9. Chill well before serving.
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