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Book Description

"There are too many exotic ingredients." . . . "What about all that preparation?" . . . "I don't want to buy special equipment." . . . Acclaimed restaurateur Leeann Chin and her daughter Katie have heard all the excuses before, and in response they present their collection of delicious, simple recipes that will make any cook feel like a gourmet Chinese chef. Everyday Chinese Cooking proves that the very best Chinese cooking can be achieved in a real home kitchen,

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Everyday Chinese Cooking : Quick and Delicious Recipes from the Leeann Chin Restaurants

Authors: LEEANN CHIN,KATIE CHIN

Date: October 2000

ISBN: 0609605860

Publisher: Clarkson Potter

Hardcover

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Raspberry Almond Float
Recipe from: Everyday Chinese Cooking
by LEEANN CHIN,KATIE CHIN
Cookbook Heaven at Recipelink.com

Many years ago when I arrived in this country, I couldn't find soft tofu for this dessert, so I substituted gelatin to get a similar texture. Now Asian markets carry soft tofu and many tofu desserts.

Serves 4

1 tablespoon unflavored gelatin
1/8 teaspoon almond extract
2 cups whole milk
2 cups fresh raspberries, rinsed very well
5 tablespoons sugar, divided
8 mint leaves, for garnish

In a small bowl, place 1/4 cup water and the unflavored gelatin and stir well to mix.
In a saucepan, place the milk and 1 tablespoon sugar and heat to hot, but not boiling. Pour the gelatin mixture over and stir until the gelatin dissolves. Stir in the almond extract and remove from the heat.
Pour the mixture into a 9-inch square glass pan. Cover with plastic wrap and chill until firm, about 4 hours or longer.
Rinse the raspberries with cold water and drain very well. In a blender or food processor, place the raspberries and the remaining 4 tablespoons sugar and blend until smooth. Strain through a colander to remove the seeds. Pour the sauce on a serving plate and place in the refrigerator to chill.
Before serving, cut the gelatin into 1-inch diamond-shaped pieces and place on top of the raspberry sauce. Garnish with mint leaves and serve.

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