Raspberry Almond Float

1. 1

   In a small bowl, place 1/4 cup water and the unflavored gelatin and stir well to mix.

2. 2

   In a saucepan, place the milk and 1 tablespoon sugar and heat to hot, but not boiling.

3. 3

   Pour the gelatin mixture over and stir until the gelatin dissolves.

4. 4

   Stir in the almond extract and remove from the heat.

5. 5

   Pour the mixture into a 9-inch square glass pan.

6. 6

   Cover with plastic wrap and chill until firm, about 4 hours or longer.

7. 7

   Rinse the raspberries with cold water and drain very well.

8. 8

   In a blender or food processor, place the raspberries and the remaining 4 tablespoons sugar and blend until smooth.

9. 9

   Strain through a colander to remove the seeds.

10. 10

    Pour the sauce on a serving plate and place in the refrigerator to chill.

11. 11

    Before serving, cut the gelatin into 1-inch diamond-shaped pieces and place on top of the raspberry sauce.

12. 12

    Garnish with mint leaves and serve.

* Per serving · 4 servings · Values may vary.