Almond Float with Mandarin Oranges

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Title: Almond Float with Mandarin Oranges
Yield: 4 Servings
Categories: Chinese, Desserts


1 1/4 c Boiling water
1/2 c Agar-agar, cut in pieces
1 c Evaporated milk
1/3 c Sugar
1 tb Almond extract
2 c Hot water
1 c Mandarin oranges

A light, sweet, gelatinous pudding of very delicate
texture, totally unlike a typical gelatin dessert -
Jello it is not. Have large cooled bowl or
(preferably) 9" x 9" glass dish ready for gelatin
mixture. Add agar-agar to boiling water and stir until
thoroughly dissolved. (Watch for burning on bottom.)
At this stage, agar-agar will impart noticeable odor,
but it does not carry through to finished dish. Add
evaporated milk and sugar; bring back to boil and boil
for 1 minute, stirring constantly. Add almond
extract. Slowly add hot water, continuing to stir
until sugar is completely dissolved. As soon as
mixture returns to boil, turn off heat. Pour mixture
into bowl for setting. When it has cooled slightly,
cover and refrigerate for at least 2 hours. Turn
jellied mixture out onto flat plate, then cut it in 1"
squares. Place squares in individ- ual serving bowls
with Mandarin orange wedges and their juice. Cover
and return to refrigerator until ready to serve.

From Gemini's MASSIVE MealMaster collection at