Sunday, February 28, 2010

Almond Float

By Kathryn Washburn Breighner

Years ago when we were newly married, I took a Chinese cooking class in Lansing, Michigan. Some of the things I learned in that class have stayed with me to this day. And one of them is this wondefully simple and unusual dessert--almond float.

Basically, almond float is white almond flavored gelatin topped with almond flavored sugar water and mandarin oranges. This dessert is so much fun to serve because guests are completely taken back by white jello! I really love this dessert and have a hard time not opening the fridge and stealing chunks of the gelatin to munch on.

What makes it white? Milk! Yes, milk, and if you tell your guests this jello is made with milk versus fruit juice, expect some hesitation!! 

In a 9 x 9" cake pan, mix and let stand for 5 minutes:
2 envelopes unflavored gelatin
2/3 c cold water

Add in and stir until gelatin dissolves:
1 1/4 c boiling water
2/3 c sugar

Stir in and mix well:
2 T almond extract---real almond only--no fake stuff!
3/4 c milk

Refrigerate the gelatin for several hours until firm. While it is chilling, mix together:
1/4 c sugar
2 C water
1/4 t almond extract

To serve, cut the gelatin into squares (and just try not to eat a few squares while you do this!) and place in a bowl. Top with 1/3 c almond water and 3T chilled mandarin oranges.