Almond Float Recipe

Almond Float Recipe

I remember my dad taking me to a new Chinese Buffet restaurant in NYC in 1975.  It was a new “thing” back then; it was also the first time I had Almond Float.

I’ve loved this simple refreshing Asian dessert ever since.  Imagine my delight when we moved to Hawaii later that same year and discovered Almond Float was popular and readily available at all the local Chinese restaurants.

Almond Float are cubes of milky almond flavored gelatin that’s usually added to  fresh or canned fruits.  In restaurants it’s usually found floating in a bowl of canned fruit salad with bits of canned lychee mixed in; hence the name Almond Float.  It’s a delightfully mild flavored and very refreshing, specially on hot summer days.

I liked it so much I just had to make it at home.  This didn’t happen until I was married with kids and finally learned how to cook.  It was one of the first things I learned how to make.  I mean seriously it’s just like making Jello, no cooking skill required as long as you know how to boil water.  Back then it became a staple of many birthday parties simply because it was so easy and everyone loved it.   These days I make it in the summer using whatever fresh fruit I have around, trust me it’s delicious with fresh lychee and mango!

You can easily make Almond Float to add to your favorite fruits.  It gives fruit salad a delicious almond flavor!

If you have milk allergies you can substitute the milk with Soy, Almond, or Coconut milk.  You can also use low fat milk if you prefer.

Almond Float

Ingredients:

2 Envelopes Knox Unflavored Gelatin

2 Cups Water

2 Cups Whole Milk

1 Cup Sugar

1 1/2 Tsp. Almond Extract

Directions:

Dissolve unflavored gelatin in 1 cup of water, set aside.

Bring remaining 1 Cup of water to boil.

Reduce heat to medium and stir in milk and sugar.

Stir until sugar dissolves.

Slowly stir in unflavored gelatin mixture.

Stir until gelatin is dissolved and evenly distributed.

Remove from heat and stir in almond extract.

Pour into lightly oiled 9×13 pan and refrigerate until firm.  3-4 hours.

Cut into bite sized cubes and add to a bowl of canned or fresh fruit.

Store in refrigerator  until ready to serve.

Serve cold.

Almond Float Recipe
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Almond Float Recipe
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