Traditional Almond Floats Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/3 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 cup homogenized milk | ||
| Almond extract | 1 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| One 15 oz can loquats | ||
| One 15 oz can longans or lychees | ||
| One 15 oz can arbutus | ||
Directions
Soften gelatin in 1/3 cup cold water.
Add 3/4 cup boiling water and 1/3 cup sugar.
Stir until thoroughly dissolved.
Pour in milk and almond extract.
Mix well.
Pour in cake pan and chill until set.
Mix 1/3 cup sugar with 2 cups of cold water and 1/2 tsp almond extract and chill to make additional syrup.
Cut the loquats in half.
Pour the loquats and longans with the canning syrup into a big punch bowl.
Drain the syrup from the can of arbutus (which would discolor the dish), and then add the arbutus to the big bowl.
Cut the almond float into 1/2 inch (1.5 cm) cubes or diamond shaped pieces and mix them with the fruits in the bowl.
Pour the additional syrup onto the mixture so that it can float.
Add 3/4 cup boiling water and 1/3 cup sugar.
Stir until thoroughly dissolved.
Pour in milk and almond extract.
Mix well.
Pour in cake pan and chill until set.
Mix 1/3 cup sugar with 2 cups of cold water and 1/2 tsp almond extract and chill to make additional syrup.
Cut the loquats in half.
Pour the loquats and longans with the canning syrup into a big punch bowl.
Drain the syrup from the can of arbutus (which would discolor the dish), and then add the arbutus to the big bowl.
Cut the almond float into 1/2 inch (1.5 cm) cubes or diamond shaped pieces and mix them with the fruits in the bowl.
Pour the additional syrup onto the mixture so that it can float.
Chef
