Almond Float

August 2009
Almond Float

by 5 people

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End the day on a sweet note with this traditional Asian dessert. The gelatin texture makes it playful; the almond extract makes it refined.

Makes: 6 servings

Prep: 10 mins

Cook: 10 mins

  • 2 cups water
  • 3/4 cup sugar
  • Pinch of salt
  • 2 14 ounces packets unflavored gelatin
  • 1 1/2 cups evaporated milk
  • 1 tablespoon almond extract
  • Fruit cocktail
  1. Bring 2 cups water, 3/4 cup sugar and a pinch of salt to a boil, whisking; remove from the heat. Sprinkle two 1/4-ounce packets unflavored gelatin over 1 1/2 cups evaporated milk and let stand for 2 minutes; whisk into the sugar mixture along with 1 tablespoon almond extract. Strain into an 8-inch square baking dish. Let cool, then cover and refrigerate until firm. Cut into cubes and top with fruit cocktail.