Cooking Through CHINA - Almond Floats!

I made this classic Chinese dessert for one reason - it was easy. But to our surprise, it was also really good! This has been one of our top-scoring entries as we cook our way through China (as part of our unit study on China).

The gelatin mixture - gelatin, water, milk, sugar, almond flavoring.

Cubed gelatin mixture with canned (or sugared fresh) fruit. We used canned peaches - canned pears or fruit cocktail would also be great. 

The recipe:

~ Almond Floats ~ We used the recipe for Almond Floats from the book  "Cooking the Chinese Way," p. 56.  A very similar recipe can be found here.

My one complaint was that the recipe was much too sweet, and the recipe linked above has only half the sugar of our recipe, which I think would be preferable. On the other hand, our recipe used only milk, rather than evaporated milk plus water, which I always find to be better (and easier, and cheaper). I would probably combine the two recipes to get the best of both worlds.

These were a huge hit! We highly recommend trying these!

~ Enjoy! ~