Almond Float #1
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Almond Float #1
  Dessert    Almonds  
Last updated 6/12/2012 1:03:34 AM. Recipe ID 27603. Report a problem with this recipe.
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      Title: Almond float #1
 Categories: Dessert
      Yield: 4 Servings
      2    -(up to)
      3 c  Sweetened water
    1/2 lb Almond meats
      2 c  Water
      2 c  Water
    1/2 c  Agar-agar
      3 c  Water

----------------------SWEETENED WATER---------------------------
      2 c  Water
    1/2 c  Sugar
  1. Prepare the sweetened water (see recipe below).
  2. Blanch almonds. Place half of them in a blender with water and
  blend to a smooth paste.
  3. Strain mixture into a bowl through a double thickness of
  cheesecloth. Gather up corners of the cheesecloth and squeeze out
  every last drop of liquid; then discard residue.
  4. Repeat this process with remaining almonds and the second quantity
  of water.
  5. Break agar-agar in 1-inch sections and place in a saucepan with
  remaining water. Bring to a boil, stirring, and cook until agar-agar
  dissolves and begins to thicken. Then stir in almond liquid and cook 1
  minute more.
  6. Pour the mixture into a shallow rectangular pan. Let cool; then
  refrigerate until set. Cut in 1/2-inch cubes or diamond shapes.
  7. Transfer to a deep serving dish. Serve with enough sweetened water
  poured over so almond cubes float. Garnish with slivered almonds,
  fresh strawberries or canned fruit such as mandarin orange sections,
  pineapple chunks, lichees or fruit cocktail.
  NOTE: This dish has many names--Almond Curd (because it's similar in
  consistency to bean curd), Almond Junket, and Almond Lake. It can be
  converted to a party punch by cutting the almond curd into finer
  pieces and using more of the sweetened water. VARIATIONS:
  1. For the sweetened water, substitute the heavy syrup of any canned
  2. In step 2, grind the almonds instead; then bring to a boil with 3
  cups water and simmer, covered, 5 minutes. Strain through the
  cheesecloth as in step 3. SWEETENED WATER:
  1. Bring 2 cups water to a boil. Stir in 1/2 cup sugar and cook,
  stirring, until dissolved.
  2. Let cool; then refrigerate to chill. (Allow about 1/4 cup sweetened
  water per serving.) VARIATIONS:
  1. For the sugar, use either brown sugar; or about 1/4 pound rock
  2. In step 1, also add 1/2 cup light syrup from canned mandarin
  3. After step 1, stir in 1 teaspoon almond extract.

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Recipe ID 27603 (Apr 03, 2005)

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