Recipe#3553

Title: Almond Creme

  Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
  Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
  ISBN 0-517-322455
  
  Posted by Stephen Ceideberg; May 19 1992.

      Yield: 1 servings
 
    3/4 c  (180 ml.) cold water
      1    Envelope unflavored gelatin
    1/2 c  (125 ml.) sugar
    3/4 c  (180 ml.) boiling water
  1 1/4 c  (310 ml.) evaporated milk
    1/2 ts (2 ml.) vanilla
    1/2 ts (2 ml.) almond extract
      2    Kiwi fruits, if desired
      4    Fresh ripe strawberries, if
           -desired.
 
  1.  Measure cold water into small bowl.  Sprinkle gelatin over cold
  water. Let stand for 1 minute.
  
  2.  Add sugar to gelatin mixture.  Stir until gelatin dissolves. Pour
  boiling water into medium bowl.  Stir in gelatin mixture.
  
  3.  Combine milk, vanilla and almond extract.  Stir milk mixture into
  gelatin mixture.
  
  4.  Divide mixture between four serving dishes.  Refrigerate until
  set, about 3 hours
  
  5.  Pare and slice kiwis.  Arrange kiwi slices and strawberries over
  each dessert.