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Title: Almond Bean Curd
Categories: Dessert Gelatin Fruit Chinese
Yield: 6 Servings
| 2 | Envelopes gelatin OR 1 agar-agar | |
| 3 3/4 | c | Water |
| 6 | tb | Condensed milk |
| 1 | tb | Almond extract |
| 15 | Canned grapes | |
| 5 | Strawberries | |
| 1 | c | Syrup from canned grapes |
| Note: also see Variations and notes below directions |
Dissolve gelatin in water and bring to a boil. Strain liquid through cheesecloth or sieve. Add condensed milk and almond extract and stir well. Pour into [a shallow, flat (JM)] bowl, allow to set, and cool in refrigerator. Cut in diamond shapes, garnish with grapes and strawberries and pour syrup over the top.
*Variations: Other fruits may be substituted for grapes or strawberries [as long as one is canned with a nice syrup (JM)]. 1 cup fresh milk may be substituted for condensed if you use 3 cups instead of 3 3/4 cups water and 3 T sugar in place of almond extract.
[Joan's notes: I have always used the regular milk variation, and add the 3 T sugar along WITH, not in place of, the almond extract! This is a nice treat on a hot, sticky day, and it looks pretty, too. It comes out a white, slightly translucent gelatin, so it's nice to have nice bright-colored fruits mixed in as the garnish, but the syrup should be clear and near-colorless (not from canned plums, for goodness sake!). I think I would avoid pineapple with this, it might de-gel the gelatin. I don't know where the bean curd is, but I presume this mimics a Chinese dessert that traditionally used it. Mrs. Ma specialized in variations that could be made in America with fairly readily obtainable ingredients, and the book came out in 1968, when exotic ingredients were less readily available in most towns.]
From "Mrs. Ma's Favorite Chinese Recipes". Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 05-15-98 (23:14) The Once And Future Legend (1) Cooking
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