Coffee Almond Floats Recipes

CHINESE ALMOND FLOAT DESSERT

Steps:

• Gather the ingredients.
• In a medium bowl, combine the gelatin and the sugar, stirring to mix them well.
• Pour the boiling water over the gelatin/sugar mixture, and stir until completely dissolved.
• Stir in the almond extract, evaporated milk, and the cold water, mixing well.
• Pour the gelatin into a bowl or serving mold if desired.
• Chill until firm.
• To serve, first cut the gelatin into 1-inch squares or diamonds, then serve topped with the canned fruit and the syrup from the can. The almond float may be prepared in advance and refrigerated (not frozen) until ready to serve.

COFFEE ALMOND FLOAT

Steps:

• Dissolve coffee in water in a pitcher.
• Add milk, brown sugar, and almond extract.
• Stir well and pour over ice cubes into parfait glasses.
• Top each glass with a scoop of ice cream.

ALMOND FLOAT

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.

ALMOND FLOAT

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.

COFFEE FLOAT CLASSIC

Steps:

• Sweeten coffee with sugar, and chill.
• Mix coffee and cream.
• Fill 4 glasses half full.
• Add one scoop of ice cream to each glass.
• Top with coke.
• Get ready for a big taste punch!

VANILLA-ALMOND COFFEE

Steps:

• Place coffee in a large jar with tight-fitting lid. Add extracts. Cover and shake well. Store in an airtight container in a cool, dark and dry place or in the freezer. Prepare coffee as usual.