Clear 60° » 5-day

You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Almond Float With Fruit Salad

Almond Float With Fruit Salad

Provided by: Chef Anita Lo
Served at: Annisa

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 4
  • Cuisine: Asian, Chinese
  • Special Requests: Healthy

  • Reader Rating: Write a Review
Email  Print Recipe  Rate & Review

See Also

Ingredients

Almond Float
2 cups milk
1/2 cup sugar
2 tablespoons gelatin, bloomed with 3 tablespoons water
1 teaspoon almond extract

Fruit Salad
1 cup sugar
Pinch of salt
1 mandarin orange, sectioned
1/2 cup cubed pineapple
1/2 cup peeled and pitted litchi nuts
1 peach, peeled and cut into wedges
1/2 cup cubed mango
1 tablespoon lemon juice
1/2 cup peeled fresh water chestnuts, diced (jicama can be substituted)

Instructions

Almond Float
In a saucepan, heat the milk and sugar with 2 cups water until scalding. Add the bloomed gelatin and stir until dissolved. Stir in the almond extract. Pour into an 8-inch-square dish, and set aside to cool before chilling in the refrigerator. When firm, cut into diamond shapes

Fruit Salad
In a saucepan, bring the sugar, salt, and 11/2 cups water to a boil. Add the fruit and lemon juice and simmer for 2 to 3 minutes. Set aside to cool, and refrigerate. When cold, add the water chestnuts. Serve the fruit salad topped with two or three almond floats.

(Published 2005)
Be the first person to write a review.
Write Your Own Review
Advertisement

Approval Matrix

Approval Matrix

This Week: Chinese Democracy, Bruce Springsteen, Ugly Betty, Katie Couric, Wendy and Lucy...

Today's Agenda

Beyond Classical & Dance: See the Next 7 Days

Advertise on this Site