ALMOND MILK CURD (HUNG YUN DOW FOO)

1 cup cold water
1 envelope Knox unflavored gelatin
1/2 cup sugar
1 tablespoon almond extract
1 cup milk
1 small can mandarin oranges, chilled, or canned loquats, longans or lychees
Sweetened grated coconut to taste (optional)

Put the cold water in a medium saucepan and slowly add the gelatin. Place over medium heat and, stirring constantly, heat for 3 minutes.

Add the sugar, almond extract and milk. Mix thoroughly and cook 1 minute.

Pour the mixture into a flat Pyrex dish. Refrigerate until firm, about 6 hours.

TO SERVE:
After the milk curd is firm, cut into 1-inch cubes and put in individual serving dishes. Garnish with the fruit of choice, including 1 teaspoon of the fruit syrup from the can. Sprinkle with coconut if desired.

Servings: 4
Adapted from source: Chopsticks, Cleaver and Wok by Jennie Low