Almond Float Asian Dessert Recipes

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ALMOND FLOAT



Almond Float image

This dish always reminds me of home. It's a simply sweet and authentic way to end your meal with a tasty combination of almond and fruit flavors.

Provided by Anita Lo

Categories     beverage

Time 4h

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
1/2 cup sugar
2 cups Water
2 tablespoons powdered gelatin
1 teaspoon almond extract
1/4 pineapple
1 mango, Substitute: peach
1 cup pitted lychees in syrup
1 cup fresh or canned mandarin orange segments
1/4 jicama, substitute with fresh water chestnuts
kosher salt, optional

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



Chinese Almond Float Dessert image

This refreshing almond float dessert recipe can be served with canned or fresh fruit. Raspberry almond float variation also included.

Provided by Rhonda Parkinson

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 7

1 envelope unflavored gelatin (such as Knox)
4 tablespoons granulated sugar
1 cup boiling water
2 teaspoons almond extract, or as desired
1 cup evaporated milk
1 cup cold water
1 (15 ounces) can fruit cocktail with syrup

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.

Nutrition Facts : Calories 148 kcal, Carbohydrate 26 g, Cholesterol 12 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 54 mg, Sugar 25 g, Fat 3 g, ServingSize Serves 4 - 6, UnsaturatedFat 0 g

ALMOND JELLY



Almond Jelly image

This is one of my favorite desserts that I get when I go to a Chinese restaurant. With this recipe, it is easy to make it in the comfort of your own home! Serve with some canned fruit cocktail with syrup or just some fresh fruit! It's such a refreshing dessert to enjoy and a very good change from plain gelatin.

Provided by YELLOWMNM81

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h10m

Yield 6

Number Of Ingredients 6

1 cup water
2 (.25 ounce) envelopes unflavored gelatin powder
1 cup water
2 cups milk
¾ cup sugar
1 ½ teaspoons almond extract

Steps:

  • Pour 1 cup water in a bowl; sprinkle the gelatin over the water; stir until the gelatin is partially dissolved. Set aside.
  • Bring 1 cup water to a boil in a large saucepan. Reduce heat to medium-low and slowly pour in the gelatin mixture. Add the milk, sugar, and almond extract; stir until the sugar and gelatin are completely dissolved; pour mixture into a large, shallow container. Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 6.5 mg, Fat 1.6 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 39.1 mg, Sugar 28.8 g

ALMOND FLOAT ASIAN DESSERT



Almond Float Asian Dessert image

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.

Provided by Lennie

Categories     Dessert

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups water
3 envelopes unflavored gelatin
1 cup white sugar
1 1/2 cups milk
4 teaspoons almond extract
1 (15 ounce) can fruit cocktail
1 (20 ounce) can lychees
1 (11 ounce) can mandarin oranges
16 maraschino cherries, cut into halves (optional)

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.

Nutrition Facts : Calories 159.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.3, Sodium 22.8, Carbohydrate 34.9, Fiber 1.4, Sugar 31.8, Protein 3.2

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