Almond Float
From 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
1 cup very warm but not boiling water
1/4 cup sugar
2 cups half and half
2 - 3 drops oil of bitter almond, or 2 teaspoons almond extract
canned fruits in syrup, or assorted fresh soft fruits
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.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.