Almond Junket
chinese, desserts
3 teaspoon gelatine
3/4 cup cold water
1 1/4 cup evaporated milk
1/2 cup sugar
3/4 cup boiling water
2 drops almond essence
2 large chinese gooseberries (kiwi)
4 small strawberries
Sprinkle gelatine over cold water, add sugar. Pour boiling water over, stir until sugar and gelatine have dissolved. : Add milk and almond essence, stir well. Pour mixture into four individual serving dishes, set aside until cool. Refrigerate until firm. Decorate with peeled thinly sliced chinese gooseberries and strawberries.
From Chinese Cooking Class Cookbook From: Tonya Date: 08 Apr 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 4 servings