Best Almond Float I Recipes

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ALMOND FLOAT



Almond Float image

This dish always reminds me of home. It's a simply sweet and authentic way to end your meal with a tasty combination of almond and fruit flavors.

Provided by Anita Lo

Categories     beverage

Time 4h

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
1/2 cup sugar
2 cups Water
2 tablespoons powdered gelatin
1 teaspoon almond extract
1/4 pineapple
1 mango, Substitute: peach
1 cup pitted lychees in syrup
1 cup fresh or canned mandarin orange segments
1/4 jicama, substitute with fresh water chestnuts
kosher salt, optional

Steps:

  • Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
  • While the milk is heating, peel and dice the pineapple.
  • Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
  • While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
  • For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
  • Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

ALMOND FLOAT



Almond Float image

A lovely fresh taste for a summer dessert. When I got this recipe it was described as a palate cleanser to have between courses. Makes a lot of juice, so this could be cut down if wished, or add other fruit such as lychees, pineapple or sliced banana. Cooking time is refrigeration time.

Provided by Tansy1308

Categories     Gelatin

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon gelatin
6 tablespoons sugar
2/3 cup evaporated milk
1 1/4 cups water
1 tablespoon almond essence
2 cups warm water
4 tablespoons sugar
1 teaspoon almond essence
1 (12 1/2 ounce) can mandarin oranges

Steps:

  • Combine gelatine and sugar in pan.
  • Stir in milk and water.
  • Heat, stir until sugar dissolves.
  • Cool for 5 minutes.
  • Stir in almond essence.
  • Pour into 9" square pan.
  • Refrigerate until set.
  • Cut into diamonds.
  • Float in sauce.
  • May need to warm pan very slightly remove from pan- don't warm to much or it will melt.
  • Sauce:.
  • Dissolve sugar in warm water.
  • Stir in almond essence.
  • Add mandarins and juice and mix gently.
  • Serve cold.

HAWAIIAN ALMOND FLOAT



Hawaiian Almond Float image

I found this on a UHawaii site. Posted for ZWT7. Looks delicious! Cooking time is approximate chilling time.

Provided by Elmotoo

Categories     Gelatin

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons unflavored gelatin
1 1/4 cups water
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves

Steps:

  • Soften gelatin in 1/4 cup of the water.
  • In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved.
  • Stir in sugar, milk and almond extract.
  • Pour into an 8 inch square pan and chill until firm.
  • To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries.
  • Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.

Nutrition Facts : Calories 146.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.3, Sodium 20.6, Carbohydrate 31.5, Fiber 0.9, Sugar 29.2, Protein 3

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What is Almond Float?

Almond Float is a refreshing and light dessert that originated from Asia. It is also known as Almond Jello or Almond Tofu. Despite the name, the dessert does not contain any actual tofu or dairy products. Instead, it is made from almond extract, sugar, and gelatin.

History of Almond Float

The dessert was popularized in the United States during the 1950s by Chinese immigrants. It quickly became a staple dessert in Chinese restaurants across the country. Today, Almond Float is commonly served at Asian restaurants, dessert shops, and private homes across the globe.

Ingredients of Almond Float

The basic ingredients for Almond Float include almond extract, sugar, and gelatin. Some recipes may also include milk or coconut milk for added flavor and creaminess. The dessert is typically served with canned fruit cocktail or fresh fruit and topped with sweetened condensed milk or whipped cream.

Preparing Almond Float

The process of making Almond Float is relatively simple. The gelatin is dissolved in water and heated until it is fully dissolved. The sugar and almond extract are then added to the mixture and stirred until well-combined. The mixture is then placed in a flat dish or mold and allowed to set in the fridge for a few hours until firm. Once firm, the dessert can be cut into squares or diced and served with toppings of choice.

Variations of Almond Float

While the basic recipe for Almond Float is delicious on its own, there are plenty of variations that you can try to make the dessert even more interesting. Some of these variations include:

  • Using different fruit juices like mango or lychee instead of water to dissolve the gelatin
  • Adding fresh fruit like strawberries, kiwis, or pineapple to the mixture before chilling it in the fridge
  • Using different extracts like vanilla or coconut instead of almond extract to add more flavor to the dessert
  • Using different toppings like chocolate chips, nuts, or shredded coconut to add more texture to the dessert
Why You Should Try Almond Float

Almond Float is a perfect dessert for hot summer days when you want something light and refreshing. Its mild sweetness and nutty flavor make it the perfect end to any meal. Furthermore, it is quick and easy to prepare, making it a great last-minute dessert option. Best of all, it is customizable to suit your tastes, so you can get creative with your ingredients and toppings!

Conclusion

In conclusion, Almond Float is a versatile and delicious dessert that is perfect for any occasion. Whether you are entertaining guests, need a dessert for a potluck, or just want a sweet treat that is easy to prepare, Almond Float is an excellent choice. Give it a try, and you won't be disappointed!

Almond Float is a popular Asian dessert that is made with almond milk and Agar-agar, a type of seaweed-based gelatin. This dessert is perfect for hot summer days as it is light and refreshing. Making this dessert is relatively easy, but there are a few tips and tricks that will help to ensure that your Almond Float turns out perfectly every time. In this article, we will share valuable tips when making Almond Float.

Tip 1: Using High-Quality Ingredients

When making Almond Float, it is essential to use high-quality ingredients. Start by selecting high-quality almond milk that is creamy and flavourful. It is recommended to use unsweetened almond milk to control the sweetness of the dessert. Additionally, the quality of Agar-agar used also plays a crucial role in the taste and texture of the Almond Float. Always choose Agar-agar that is transparent and has a neutral flavour.
Tip 1.1: Homemade Almond Milk
If you want to take Almond Float to the next level, consider using homemade almond milk. Homemade almond milk is fresher and creamier than store-bought milk. To make almond milk, soak almonds in water overnight, drain and rinse the almonds, and then blend them with fresh water. Strain the mixture through a cheesecloth or a fine-mesh strainer to remove any pulp. The resulting milk is perfect for making Almond Float.

Tip 2: Mixing the Ingredients

Mixing the ingredients is key when making Almond Float. Combine the almond milk, sugar, and Agar-agar in a saucepan over medium heat. Mixing the ingredients thoroughly and evenly distributed will ensure that the Almond Float sets correctly. Stir continuously until the Agar-agar and sugar dissolve, and the mixture starts to simmer. Do not let the mixture boil as it will change the texture and taste of the dessert.

Tip 3: Adding Flavours

While Almond Float is delicious on its own, adding additional flavours can take the dessert to the next level. A popular option is to add a few drops of almond extract or vanilla extract to enhance the flavour of the dish. Another option is to add fresh fruit, such as chopped strawberries or blueberries, to add both flavour and colour to the dessert.

Tip 4: Using the Right Mould

Using the right mould is essential when making Almond Float. Agar-agar sets at room temperature, so the mixture must be poured into a mould and left to set. The mould must be heat-resistant and have a smooth surface to ensure that the dessert unmolds easily. The ideal moulds for Almond Float are glass or plastic cups, ramekins or a silicon mould, as they are easy to unmold and have a smooth surface.
Tip 4.1: Greasing the Mould
To ensure that Almond Float unmolds smoothly, it is recommended to grease the mould before pouring the mixture into it. Use a neutral-tasting oil or cooking spray to lightly coat the inside of the container. This will prevent the dessert from sticking to the sides, making it easier to release.

Tip 5: Allowing the Dessert to Set Properly

After pouring the mixture into the mould, allow the Almond Float to set in the refrigerator for at least 2 hours or until firm. It is essential to let the Almond Float set sufficiently to achieve the proper texture. The dessert should be soft and tender, but also firm enough to maintain its shape when unmolding.

Tip 6: Unmolding the Dessert

Unmolding Almond Float can be tricky, but the process is essential to ensure that the dessert looks as good as it tastes. Before unmolding, loosen the edges of the Almond Float with a knife or spatula to help release the dessert from the sides of the mould. If the dessert is in a glass or plastic mould, dip the container into warm water for a few seconds to help loosen it before flipping the dessert onto a serving plate. If using a silicon mould, gently push the Almond Float out of the mould with your fingers.

Tip 7: Garnishing the Dessert

Once the Almond Float is unmolded, it is time to give the dessert a finishing touch. Adding a few garnishes to the surface of the Almond Float can give the dessert an extra pop of colour and flavour. Some popular options include drizzling honey or caramel sauce over the top or topping the dessert with fresh berries or fruit. Alternatively, sprinkle chopped almonds or pistachios on top for some added crunch.

Conclusion

Almond Float is a delicious and refreshing dessert that is perfect for summer days. Following the tips mentioned above will help to ensure that your Almond Float turns out perfect every time. Remember to use high-quality ingredients, mix the ingredients thoroughly, use the correct mould, and let the dessert set sufficiently before unmolding it. With these tips, you are sure to create a dessert that is not only delicious but also attractive and impressive.

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