Chinese Almond Float Dessert Recipes

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

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