The Whole World on Your Grill

See Also
Summer Recipes
  Almond Float with Fruit Salad

The Chef
Anita Lo of Annisa and Rickshaw Dumpling Bar

Serves 4

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)

Cooking 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.

Best With
Chilled Sesame Noodles with Julienned Vegetables