Almond Float #1

Title:
Almond Float #1

Yield:
4 Servings

Categories:
Dessert




Ingredients:





     2    -(up to)


     3 c  Sweetened water


   1/2 lb Almond meats


     2 c  Water


     2 c  Water


   1/2 c  Agar-agar


     3 c  Water





------------------------------SWEETENED
WATER------------------------------


     2 c  Water


   1/2 c  Sugar





 1. Prepare the sweetened water (see recipe below).


 


 2. Blanch almonds. Place half of them in a blender with water and blend to


 a smooth paste.


 


 3. Strain mixture into a bowl through a double thickness of cheesecloth.


 Gather up corners of the cheesecloth and squeeze out every last drop of


 liquid; then discard residue.


 


 4. Repeat this process with remaining almonds and the second quantity of


 water.


 


 5. Break agar-agar in 1-inch sections and place in a saucepan with


 remaining water. Bring to a boil, stirring, and cook until agar-agar


 dissolves and begins to thicken. Then stir in almond liquid and cook 1


 minute more.


 


 6. Pour the mixture into a shallow rectangular pan. Let cool; then


 refrigerate until set. Cut in 1/2-inch cubes or diamond shapes.


 


 7. Transfer to a deep serving dish. Serve with enough sweetened water


 poured over so almond cubes float. Garnish with slivered almonds, fresh


 strawberries or canned fruit such as mandarin orange sections, pineapple


 chunks, lichees or fruit cocktail.


 


 NOTE: This dish has many names--Almond Curd (because it's similar in


 consistency to bean curd), Almond Junket, and Almond Lake. It can be


 converted to a party punch by cutting the almond curd into finer pieces and


 using more of the sweetened water. VARIATIONS:


 


 1. For the sweetened water, substitute the heavy syrup of any canned fruit.


 


 2. In step 2, grind the almonds instead; then bring to a boil with 3 cups


 water and simmer, covered, 5 minutes. Strain through the cheesecloth as in


 step 3. SWEETENED WATER:


 


 1. Bring 2 cups water to a boil. Stir in 1/2 cup sugar and cook, stirring,


 until dissolved.


 


 2. Let cool; then refrigerate to chill. (Allow about 1/4 cup sweetened


 water per serving.) VARIATIONS:


 


 1. For the sugar, use either brown sugar; or about 1/4 pound rock candy.


 


 2. In step 1, also add 1/2 cup light syrup from canned mandarin oranges.


 


 3. After step 1, stir in 1 teaspoon almond extract.


 


 From ,
ISBN 0-517-65870-4. Downloaded


 from Glen's MM Recipe Archive, http://www.erols.com/hosey.