Best Almond Float Recipes

ALMOND FLOAT

Steps:

• Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
• While the milk is heating, peel and dice the pineapple.
• Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
• While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
• For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
• Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

ALMOND FLOAT

Steps:

• Combine gelatine and sugar in pan.
• Stir in milk and water.
• Heat, stir until sugar dissolves.
• Cool for 5 minutes.
• Stir in almond essence.
• Pour into 9" square pan.
• Refrigerate until set.
• Cut into diamonds.
• Float in sauce.
• May need to warm pan very slightly remove from pan- don't warm to much or it will melt.
• Sauce:.
• Dissolve sugar in warm water.
• Stir in almond essence.
• Add mandarins and juice and mix gently.
• Serve cold.

ALMOND FLOAT ASIAN DESSERT

Steps:

• In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
• Remove from heat; stir in milk and almond extract.
• Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
• 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.
• In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
• Cut gelatin into cubes, preferably diamond-shaped.
• Gently combine with fruit.
• Garnish with cherries, if desired.
• Chill well before serving.

HAWAIIAN ALMOND FLOAT

Steps:

• Soften gelatin in 1/4 cup of the water.
• In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved.
• Stir in sugar, milk and almond extract.
• Pour into an 8 inch square pan and chill until firm.
• To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries.
• Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.

ALMOND FLOAT

Steps:

• Sprinkle 2 Tbs. gelatin in 3 Tbs. cold water Boil 1 c. water, add gelatin mixtures, stirring until dissolved. Add milk and sugar and extract. Stir well. Pour into small square pan, refrigerate until set Cut into cubes. Mix canned lychee with drained mandarin oranges. Serve fruits over cubes.

COFFEE ALMOND FLOAT

Steps:

• Dissolve coffee in water in a pitcher.
• Add milk, brown sugar, and almond extract.
• Stir well and pour over ice cubes into parfait glasses.
• Top each glass with a scoop of ice cream.

ALMOND FLOAT I

Steps:

• 1. Prepare the sweetened water per recipe instructions. 2. Blanch almonds. Place half of them in a blender with water and blend to a smooth paste. 3. Strain mixture into a bowl through a double thickness of cheesecloth. Gather up corners of the cheesecloth and squeeze out every last drop of liquid then discard residue. 4. Repeat this process with remaining almonds and the second quantity of water. 5. Break agar-agar in 1-inch sections and place in a saucepan with remaining water. Bring to a boil, stirring, and cook until agar-agar dissolves and begins to thicken. Then stir in almond liquid and cook 1 minute more. 6. Pour the mixture into a shallow rectangular pan. Let cool then refrigerate until set. Cut in 1/2-inch cubes or diamond shapes. 7. Transfer to a deep serving dish. Serve with enough sweetened water poured over so almond cubes float. Garnish with slivered almonds, fresh strawberries or canned fruit such as mandarin orange sections, pineapple chunks, lichees or fruit cocktail. NOTE: This dish has many names-Almond Curd (because it's similar in consistency to bean curd), Almond Junket, and Almond Lake. It can be converted to a party punch by cutting the almond curd into finer pieces and using more of the sweetened water. VARIATIONS: * For the sweetened water, substitute the heavy syrup of any canned fruit. * In step 2, grind the almonds instead then bring to a boil with 3 cups water and simmer, covered, 5 minutes. Strain through the cheesecloth as in step 3.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.