Cherries in the Snow

1. 1

   Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.

2. 2

   Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.

3. 3

   Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture.

4. 4

   Add almond extract and whisk briskly until milk is foamy, about 5 minutes.

5. 5

   Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.

6. 6

   Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes.

7. 7

   Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.

8. 8

   Using a knife dipped in hot water, cut gelatin into 1-inch squares.

9. 9

   Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates.

10. 10

    Spoon cherries in Port over squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.