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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
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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)

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