Chinese Almondine with Mandarin Almond Cream Sauce

Follow the directions of how to set 1 envelope (which is usually 1 mL, I believe, of gelatin). Instead of adding the whole amount of boiling water (it usually says 2 cups or something), add half water and half milk (normal 2% or condensed milk, or evaporated milk ... up to you!). Add sugar as it says to in the "sugar set method" on the KNOX envelope. Add almond extract to the degree that it 'smells nice' (sorry, can't think of another way to put this).

Stick this in the fridge until set. Cut into cubes. Pour chilled fruit cocktail over this and serve chilled!

You can also change the amount of liquid you add (either water or milk) to change the consistency of the gelatin cubes. I like mine quite tough but the ones in the restaurants are "looser"

Finally, you can also buy ready-made ("just add water") kind of packages for this dessert in any chinese grocery store.



/DESSERTS