Almond Float

Demonstrated by: 2nd Princess Michelle Loo.
2002 Narcissus Festival Recipes  - November 1, 2002.

almond float

Ingredients:

Almond Float

  • 3 envelopes unflavored gelatin
  • 3 1/4 cups water
  • 1 cup evaporated milk
  • 1 1/2 cups milk
  • 1 cup sugar
  • 1 tablespoon almond extract
  • 2 cans (1 lb 4 oz size) lychees, including liquid
  • 2 cans (16 oz size) fruit cocktail, including liquid
  • 2 cans (11 oz size) mandarin oranges, including liquid
  • Maraschino cherries

Directions:

Soften gelatin in 1/2 cup of the water. Heat the remaining 2 3/4 cups water, evaporated milk, milk, and sugar; stir until sugar dissolves. Add softened gelatin; mix well. Cool. Add almond extract. Pour into a 13 x 9 x 2-inch pan and chill until firm, about 2 hours. Cut gelatin into cubes; carefully place in serving dishes. Add desired fruits with liquid. Garnish with cherries. Makes 20 servings.

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