CHERRIES IN THE SNOW (for six)
This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam. The gelatin can be chilled up to 2 days ahead (cover after 45 minutes). Cherries in Port can be chilled (without the bowl of ice water), covered, up to 1 week.
For the almond snow gelatin:
vegetable oil for greasing the baking dish
2-1/2 teaspoons unflavored gelatin (from a ¼ ounce envelope)
½ cup cold water
1 cup 1% skim milk
1/3 cup sugar
¼ teaspoon almond extract
For the cherries in Port:
1/3 cup dried cherries (2 ounces)
1 tablespoon sugar
1 cup Ruby Port
- Make almond snow gelatin. Lightly oil an 8 inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
- Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
- Bring milk and sugar to a boil in a 1-quart saucepan, stirring until the sugar dissolves, then 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 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
- Make cherries in port. Simmer cherries, sugar and Port in cleaned 1 quart saucepan,uncovered, until reduced to about ½ cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in the refrigerator until syrupy, about 15 minutes.
- Assemble desserts. Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
from Gourmet Magazine, February, 2004
SERVE WITH: Almond coconut wafers