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Almond Float
Demonstrated by: Jodie Ching
Ingredients
3 cups water
3 envelopes unflavored gelatin
1 cup sugar
1 1/2 cups milk
4 teaspoons almond extract
1 can (15 oz) fruit cocktail, including liquid
1 can (20 oz) lychees, including liquid
1 can (11 oz ) mandarin oranges, including liquid
16 maraschino cherries, cut into halves
Instructions
In a medium saucepan, bring water to a boil. Add gelatin and sugar; cook until dissolved. Remove from heat, add milk and almond extract. Pour into a 13 x 9 x 2-inch pan and chill until firm, about 2 hours. Cut gelatin into cubes. Combine with fruit cocktail, lychee, and oranges. Garnish with cherries. Chill well before serving. Makes 12 servings.
Brunch
Other
Other
Narcissus Festival Recipes 12/1/1996
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