Almond Float With Fruit Salad - Desserts: All - New York Magazine


Almond Float
2 cups milk
1/2 cup sugar
2 tablespoons gelatin, bloomed with 3 tablespoons water
1 teaspoon almond extract

Fruit Salad
1 cup sugar
Pinch of salt
1 mandarin orange, sectioned
1/2 cup cubed pineapple
1/2 cup peeled and pitted litchi nuts
1 peach, peeled and cut into wedges
1/2 cup cubed mango
1 tablespoon lemon juice
1/2 cup peeled fresh water chestnuts, diced (jicama can be substituted)


A Riff On The Cooling Gelatin Desserts That Proliferate In China, Served Here Over Litchi And Pineapple.

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