Almond Float Recipe

This is a refreshing dessert from Shanghai, China. It is especially pleasing in the summertime. In China, desserts are only served at very special dinners. You may wish to add strawberries, mandarin oranges or fruit salad to the syrup. Serves four or five.

Float ingredients:
2 cups milk
1/4 cup sugar
1 envelope unflavored gelatin, dissolved in 1/4 cup cold water
1 T. almond extract

V.S.P. for float: Heat milk to just below boiling. Add sugar and stir until dissolved. Add gelatin and stir until completely combined. Stir in almond extract. Pour into an 8”x8” pan and cover. Refrigerate about four hours or until solid. Serve with syrup given below.

Syrup ingredients:
1/2 cup sugar
2 cups warm water
1 t. almond extract

V.S.P. for syrup: Dissolve sugar in water. Cool slightly in refrigerator. Add almond extract. Cover and refrigerate at least one hour.

To serve: Cut gelatin into small squares and float in syrup. Serve in individual rice bowls and garnish with strawberries, mandarin oranges or fruit salad.