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Almond Float
(Hsing - Jen - Tou - Fu)
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This is a modernized version of a classic Chinese dish. The original recipe did not, of course, use gelatin or almond extract. The jelling agent in the original version was agar-agar, a type of seaweed, which was boiled until it dissolved, producing clear, flavorless aspic; because agar-agar produces jellies of varying consistencies it is difficult to use with any precision. Instead of almond extract, the ancient Chinese crushed whole almonds, soaked them in water and squeezed out the liquid. Commercial almond extract produces comparable results.
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| What You Need: |
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2 packages unflavored gelatin
1¾ cups cold water
1½ cups milk
1 tablespoon almond extract
SYRUP
2 cups cold water
½ cup sugar
GARNISH
6 ½ -ounce can mandarin orange sections
1-pound can litchi nuts
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| How To Cook: |
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PREPARE AHEAD:
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1. In a large heatproof bowl, sprinkle the gelatin over ½ cup of cold water and let it soften for 5 minutes.
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2. Bring the remaining 1¼ cups of water to a boil in a small saucepan and add it to the softened gelatin. Stir until it has thoroughly dissolved and become clear, then stir in the milk and almond extract.
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3. Pour the mixture into a flat 7½-by-12-inch dish. The custard should be about 1½ inch thick. Refrigerate for at least 3 to 4 hours, or until the custard is firmly set.
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4. Make the syrup meanwhile by combining 2 cups of water with ½ cup of sugar in a small saucepan. Bring to a boil and cool, then chill in the refrigerator. The syrup will be properly thin as it should be.
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TO ASSEMBLE:
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1. With a sharp knife, make diagonal cuts 1 inch apart in the almond float. Repeat in the opposite direction to form diamond shaped pieces.
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2. Carefully lift the diamonds out of the dish with a small spatula and arrange them with the orange sections and litchi nuts in several layers in a deep serving bowl.
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3. Pour on the chilled syrup and serve.
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