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Recipe Name: Almond Float #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 up to
3 Cup(s) Sweetened water
1/2 Pound(s) Almond meats
2 Cup(s) Water
1/2 Cup(s) Agar-agar
1/2 Cup(s) Sugar
Prepare the sweetened water (see recipe below). Blanch almonds. Place
half of them in a blender with water and blend to a smooth paste.
Strain mixture into a bowl through a double thickness of cheesecloth.
Gather up corners of the cheesecloth and squeeze out every last drop
of liquid; then discard residue. Repeat this process with remaining
almonds and the second quantity of water. Break agar-agar in 1-inch
sections and place in a saucepan with remaining water. Bring to a
boil, stirring, and cook until agar-agar dissolves and begins to
thicken. Then stir in almond liquid and cook 1 minute more. Pour the
mixture into a shallow rectangular pan. Let cool; then refrigerate
until set. Cut in 1/2-inch cubes or diamond shapes. Transfer to a deep
serving dish. Serve with enough sweetened water poured over so almond
cubes float. Garnish with slivered almonds, fresh strawberries or
canned fruit such as mandarin orange sections, pineapple chunks,
lichees or fruit cocktail. NOTE: This dish has many names--Almond Curd
(because it's similar in consistency to bean curd), Almond Junket, and
Almond Lake. It can be converted to a party punch by cutting the
almond curd into finer pieces and using more of the sweetened water.
VARIATIONS: For the sweetened water, substitute the heavy syrup of any
canned fruit. In step 2, grind the almonds instead; then bring to a
boil with 3 cups water and simmer, covered, 5 minutes. Strain through
the cheesecloth as in step 3. SWEETENED WATER: Bring 2 cups water to a
boil. Stir in 1/2 cup sugar and cook, stirring, until dissolved. Let
cool; then refrigerate to chill. (Allow about 1/4 cup sweetened water
per serving.) VARIATIONS: For the sugar, use either brown sugar; or
about 1/4 pound rock candy. In step 1, also add 1/2 cup light syrup
from canned mandarin oranges. After step 1, stir in 1 teaspoon almond
extract. From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 117
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1106.2mg
Potassium: 164.1mg
Carbohydrates: 25.1g
Fiber: 0g
Sugar: 25g
Protein: 3.3g

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