Almond-Snow Gelatin

I got this wonderfully light and refreshing gluten free dessert recipe from Gourmet Today edited by Ruth Reichl and HAD to share it! It’s perfect after a heavy meal or during the summer.

I swear it's better than it looks in the pic!

Almond-Snow Gelatin

2 1/4 teaspoons unflavored gelatin
1/2 cup cold water
1 cup 1% or skim milk (you can substitute other types of milk here, but it’s best if it tastes like real milk)
1/3 cup sugar
1/4 teaspoon almond extract (I recommend Simply Organic almond extract – don’t use imitation extract)

Lightly old an 8-inch square glass baking dish; wipe out any excess with a paper towel. Sprinkle gelatin over water in a large heatproof bowl and let stand for one minute to soften. Meanwhile, bring milk and sugar just to a boil in a 1 quart saucepan, stirring until sugar is dissolved. Remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes. Pour into baking dish and freeze for 15 minutes to set foam. Refrigerate, uncovered, until firm, at least 45 minutes. Cut gelatin into squares using a knife dipped in hot water and wiped dry between cuts. Remove squares with spatula and arrange with frothy side up.

The recipe as is comes out with very thin squares of gelatin, so next time I would make double the recipe for more substantial squares. It’s so light and tasty, you can easily eat half the recipe in one sitting!


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