Almond Float
Almond Float (Chinese)
This is sometimes served as a dessert in Chinese restaurants
2 Tbspunflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves
Soften gelatine in 1/4 cup of the water
In a saucepan, bring remaining 1 cup water to a boil
Add softened gelatine & stir until gelatine is dissolved
Stir in sugar, milk & almond extract
Pour into an 8 inch-square pan & chill until firm
To serve, drain peaches, saving the liquid
Cut peaches into smaller pieces
Put back into liquid & add lychees & cherries
Cut almond gelatine into diamond shapes
Carefully put into fruit mixture
Makes 8 servings
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