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.

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.

COFFEE ALMOND FLOATS

Steps:

• In a small pitcher, dissolve coffee granules in hot water. Add the milk, brown sugar and extract. Place a scoop of ice cream in each of two chilled glasses; pour coffee mixture over top.

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.

ALMOND FLOUR

Steps:

• Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.