From Dorothy McNett's Recipe Book.
| Browse by Category | Browse alphabetically | Cooking Club |
![]() Almond FloatFrom Dorothy McNett's Recipe Book at www.dorothymcnett.com. Agar-agar is the preferred thickener, but gelatin is more available in the United States. 6 gelatin sheets Dissolve gelatin sheets in warm water for 5 minutes. Stir to make sure they are completely dissolved. Stir in sugar to dissolve. Add half and half and almond oil or extract. Pour into flat dish such as a round pie plate or quiche dish. Refrigerate several hours to harden. To serve, arrange canned fruits such as mandarin oranges, lychees, or other soft fruits such as raspberries and grapes over the top. It is best if there is liquid with the fruits, thus the name almond float. Serve. Recipe created 2000-07-10. © 1996-2013 Dorothy McNett. All Rights Reserved. |