Chinese Almond Float Dessert Food

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.

CHINESE ALMOND FLOAT DESSERT

Steps:

• Gather the ingredients.
• In a medium bowl, combine the gelatin and the sugar, stirring to mix them well.
• Pour the boiling water over the gelatin/sugar mixture, and stir until completely dissolved.
• Stir in the almond extract, evaporated milk, and the cold water, mixing well.
• Pour the gelatin into a bowl or serving mold if desired.
• Chill until firm.
• To serve, first cut the gelatin into 1-inch squares or diamonds, then serve topped with the canned fruit and the syrup from the can. The almond float may be prepared in advance and refrigerated (not frozen) until ready to serve.

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.

CHINESE ALMOND COOKIES

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.