← Back to Search Results
Asian, Chinese
Raspberry Almond Float

Photo by: Bruce Nimmer
Comments: 0
 

Recipe

Many years ago when I arrived in this country, I couldn’t find soft tofu for this dessert, so I substituted gelatin to get a similar texture. Now Asian markets carry soft tofu and many tofu desserts.

Yield: Serves 4

Ingredients

  • 1 tablespoon unflavored gelatin
  • 2 cups whole milk
  • 5 tablespoons sugar, divided
  • 1/8 teaspoon almond extract
  • 2 cups fresh raspberries, rinsed very well
  • 8 mint leaves, for Garnish

Directions

In a small bowl, place ¼ cup water and the unflavored gelatin and stir well to mix.

In a saucepan, place the milk and 1 tablespoon sugar and heat to hot, but not boiling. Pour the gelatin mixture over and stir until the gelatin dissolves. Stir in the almond extract and remove from the heat.

Pour the mixture into a 9-inch square glass pan. Cover with plastic wrap and chill until firm, about 4 hours or longer.

Rinse the raspberries with cold water and drain very well. In a blender or food processor, place the raspberries and the remaining 4 tablespoons sugar and blend until smooth. Strain through a colander to remove the seeds. Pour the sauce on a serving plate and place in the refrigerator to chill.

Before serving, cut the gelatin into 1-inch diamond-shaped pieces and place on top of the raspberry sauce. Garnish with mint leaves and serve.


© 2000 Leeann Chin and Katie Chin
 

Nutritional Information

Nutrients per serving (% daily value)

174kcal (9%)
154mg (15%)
16mg (27%)
57mcg RAE (2%)
255mg
26mg
6g
25g
4g
29g
12mg (4%)
57mg (2%)
2g (11%)
4g (7%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
big-fat-cookies Big Fat Cookies
by Elinor Klivans
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nigella-express Nigella Express
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?