Almond Float

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



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


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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