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Almond Float Asian Dessert

I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time.

Ready In:
24hrs 10mins
Serves:
Units:

ingredients

directions

  • 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.
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@Lennie
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@Lennie
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"I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time."
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  1. ChrisMc
    Nice light summer salad. This is very similar to a recipe my fiancee's father makes, although he makes it without adding sugar to the gelatin (and I think I prefer it that way - there is plenty of sweet in this recipe). I also add pineapple, and I agree that the fruit should be drained.
    Reply
  2. Lennie
    I first received this recipe when I took Chinese Cooking classes at night school back in 1978. Unfortunately, I have misplaced my notes -- so I found this on the Web in response to a request for an oriental-themed dessert. It is very very close to my misplaced recipe. Prep time includes LOTS of chilling time.
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