Ingredients
Scale
For the Almond Jelly (The “Float”):
- 4 cups Water: Water is the base liquid for our almond jelly. Filtered water is recommended for the purest flavor, especially if your tap water has a strong taste.
- ½ cup Granulated Sugar: Sugar provides the sweetness for the almond jelly. You can adjust the amount slightly to your preference; if you prefer a less sweet dessert, start with ⅓ cup and taste after dissolving. Granulated white sugar is classic, but you could also use caster sugar for a finer texture.
- 1 packet (1 tablespoon or 9 grams) Agar-Agar Powder: Agar-agar is a vegetarian gelling agent derived from seaweed. It’s what gives the almond float its signature jelly-like texture. It’s crucial to use agar-agar powder for this recipe as gelatin will not set properly at room temperature in the same way. Ensure your agar-agar powder is fresh for optimal gelling. You can find agar-agar powder in most Asian grocery stores, health food stores, or online.
- 1 teaspoon Almond Extract: Almond extract is the key flavoring component, providing the characteristic almond aroma and taste. Use pure almond extract for the best and most authentic flavor. Imitation almond extract can sometimes taste artificial, so pure extract is worth seeking out. You can adjust the amount slightly to your preference, but 1 teaspoon is a good starting point for a balanced almond flavor.
For the Light Syrup:
- 2 cups Water: Water is the base for the light syrup that adds a touch of sweetness and moisture to the finished dessert. Again, filtered water is recommended.
- ¼ cup Granulated Sugar: Sugar sweetens the light syrup. Similar to the almond jelly, you can adjust the amount to your liking. This syrup is meant to be lightly sweet, not overpowering.
For the Fresh Fruit Topping:
- 3-4 cups Assorted Fresh Fruit, cut into bite-sized pieces: The fruit is where you can truly personalize this dessert! Choose your favorite seasonal fruits, aiming for a variety of colors and textures. Some excellent options include:
- Canned Mandarin Oranges (drained): A classic and convenient choice for Almond Float, providing sweetness and a juicy texture. Make sure to drain them well to avoid excess liquid in your dessert.
- Fresh Strawberries (hulled and sliced): Strawberries add a beautiful red color and a slightly tart sweetness that complements the almond flavor.
- Fresh Mango (peeled and diced): Mango brings a tropical sweetness and vibrant orange color. Choose ripe but firm mangoes for the best texture.
- Fresh Kiwi (peeled and sliced): Kiwi adds a tangy-sweet flavor and a bright green color contrast.
- Canned Pineapple Chunks (drained): Pineapple offers a sweet-tart tropical flavor and a slightly chewy texture. Drain well before using.
- Canned Lychees (drained and halved): Lychees provide a delicate sweetness and a unique floral aroma. Drain and halve them for easier eating.
- Fresh Grapes (halved): Green or red grapes, halved, add a juicy burst and a refreshing sweetness. Seedless grapes are most convenient.
- Fresh Peaches or Nectarines (sliced): Peaches and nectarines in season bring a soft, juicy sweetness and a lovely aroma.
- Fresh Blueberries: Blueberries offer a pop of color, antioxidants, and a slightly tart-sweet flavor.
- Canned Fruit Cocktail (drained): For a very easy and budget-friendly option, drained fruit cocktail can be used, but fresh or higher quality canned fruits are generally preferred for better flavor and texture.
Instructions
Step 1: Prepare the Almond Jelly
- Combine Water, Sugar, and Agar-Agar in Saucepan: In a medium saucepan, combine 4 cups of water, ½ cup of granulated sugar, and 1 packet (1 tablespoon) of agar-agar powder. Ensure the agar-agar powder is evenly dispersed in the water to prevent clumping.
- Whisk and Heat: Whisk the mixture constantly over medium heat to dissolve the sugar and agar-agar powder completely. Continue whisking until the mixture comes to a gentle simmer.
- Simmer and Thicken: Once simmering, reduce the heat to low and continue to simmer gently for 5-7 minutes, whisking occasionally. This step is crucial to fully activate the gelling properties of the agar-agar. The mixture will slightly thicken and become slightly translucent.
- Remove from Heat and Stir in Almond Extract: Remove the saucepan from the heat and stir in 1 teaspoon of almond extract. Stir well to evenly distribute the almond flavor throughout the mixture.
- Pour into Dish and Cool: Pour the hot almond jelly mixture into a shallow dish or container (approximately 8×8 inches). Spread it evenly to create a uniform thickness.
- Chill to Set: Let the almond jelly cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2-3 hours, or preferably overnight, until it is completely set and firm. The chilling time is essential for the agar-agar to fully gel and create the desired texture.
Step 2: Prepare the Light Syrup (While Jelly is Chilling)
- Combine Water and Sugar in Small Saucepan: In a small saucepan, combine 2 cups of water and ¼ cup of granulated sugar.
- Heat and Dissolve: Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup is clear. You don’t need to boil the syrup; just ensure the sugar is fully dissolved.
- Cool Syrup: Remove the syrup from the heat and let it cool completely to room temperature. You can speed up the cooling process by placing the saucepan in an ice bath or in the refrigerator.
Step 3: Prepare the Fresh Fruit
- Wash and Prepare Fruit: While the almond jelly is chilling and the syrup is cooling, prepare your chosen fresh fruits. Wash all fresh fruits thoroughly.
- Cut Fruit into Bite-Sized Pieces: Peel and cut fruits like mango, kiwi, peaches, and nectarines into bite-sized pieces. Hull and slice strawberries, halve grapes, and drain canned fruits like mandarin oranges, pineapple, and lychees. Aim for pieces that are easy to eat with a spoon.
- Combine Fruit (Optional): You can combine all your prepared fruits in a bowl and gently mix them together, or keep them separate to arrange attractively when serving.
Step 4: Assemble and Serve the Almond Float
- Cut Almond Jelly into Cubes or Diamonds: Once the almond jelly is completely set and firm, remove it from the refrigerator. Use a knife to cut the jelly into cubes or diamond shapes. You can make them about ¾ inch to 1 inch in size.
- Arrange Jelly and Fruit in Serving Bowls: Divide the cubed almond jelly among serving bowls or glasses.
- Top with Fresh Fruit: Arrange the prepared fresh fruit over the almond jelly in each bowl. Be creative with your arrangement to make it visually appealing.
- Pour Light Syrup Over: Gently pour the cooled light syrup over the almond jelly and fruit in each bowl. Use enough syrup to moisten the dessert but not so much that it becomes overly soupy.
- Garnish (Optional): If desired, garnish with fresh mint leaves, toasted almond slivers, or sesame seeds for added visual appeal and flavor.
- Serve Chilled: Serve the Chinese Almond Float with Fresh Fruit immediately, or chill for a short time longer if you prefer it extra cold. It’s best enjoyed chilled and fresh.
Nutrition
- Serving Size: one normal portion
- Calories: 150-200 kcal
- Sugar: 30-40g
- Sodium: 10-20mg
- Fat: 0-1g
- Unsaturated Fat: 0-1g
- Carbohydrates: 35-45g
- Fiber: 2-4g
- Protein: 0-1g