Almond Cream With Chow Chow
|Canned chow chow/Mix fruit salad||1 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Unflavored gelatin||1 Ounce|
|Milk||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Almond essence||1 Teaspoon|
Chop the larger pieces of chow chow in half or drain the mixed fruit salad.
Place 4 tablespoons of the water in a cup and stand it in a saucepan of hot water.
Shower the gelatine into the cup and heat, stirring, until the gelatine has dissolved.
Heat the remaining water with milk, sugar to taste, and almond essence; stir until the sugar has dissolved.
Stir in the gelatine.
Pour into a shallow, lightly oiled cake tin and cool until set.
Cut the almond cream into triangular bite-sized pieces.
Place these in a serving bowl with the fruit and combine very gently.
Serve very cold.