Chinese Almond Custard

3/4 c water
1/4 c sugar
1 envelope unflavoured gelatin
1 c milk
1 t almond extract
2 11-oz cans Mandarin oranges, undrained

Heat water, sugar, and gelatin to boiling, stirring occasionally, until sugar and gelatin are dissolved. Remove from heat. Stir in milk and almond extract. Pour into 9"x5" loaf pan. Cover and chill at least 4 hours.

To serve: Cut into 1" squares or diamonds. Serve with undrained fruit. If Mandarin oranges aren't available, canned sliced peaches, with slices cut in half, can be substituted.

Serves 4 to 6.

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This is a very light, cool dessert for a very hot day, or to end a very rich meal. It's nice and refreshing. I don't remember where I got it, but I do have a similar recipe in one of my Chinese cookbooks, so I know it's authentic. Also, I chill the fruit before serving so the gelatin doesn't melt as fast. Almost every time I make it and serve it to guests, they think it's tofu until they taste it!