| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Envelope gelatin |
| 1/2 |
c |
Water |
| 1 |
c |
Evaporated milk |
| 3 |
c |
Water |
| 4 |
tb |
Sugar |
| 1 |
tb |
Almond extract |
INSTRUCTIONS
1. Add unflavored gelatin to cold water to soften.
2. Heat, but do not boil, evaporated milk and remaining water. Stir in
sugar to dissolve.
3. Slowly add the softened gelatin and cook, stirring, over low heat to
dissolve completely.
4. Let cool slightly; then stir in almond extract. Pour into a shallow pan
and refrigerate. Cut up and serve with the sweetened water and fruit
garnish as in "Almond Float #1". VARIATION: For the evaporated milk and
water, substitute 4 cups whole milk. Or else, substitute 1/2 cup condensed
milk; increase the water in step 2 to 4 cups and omit the sugar.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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