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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam. Ingredients:
vegetable oil for greasing baking dish |
2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope) |
1/2 cup cold water |
1 cup 1% or skim milk |
1/3 cup sugar |
1/4 teaspoon almond extract |
1/3 cup dried cherries (2 ounces) |
1 tablespoon sugar |
1 cup ruby port |
Directions:
1. Make almond snow gelatin: Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
2. Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
3. Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes.
4. Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
5. Make cherries in Port: Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.
6. Assemble desserts: Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
7. Cooks' notes: ·Gelatin can be chilled up to 2 days ahead (cover after 45 minutes). ·Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.
8. Each serving (using 1% milk) contains about 152 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
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