1 Ounce Gelatin Powder 2 1/2 Teaspoons Almond Extract 1/4 Cup Sugar -Or 1 Tablespoon Torani Orgeat (Almond) Syrup 2 1/2 Cups Milk 1 28-Ounce Can Fruit Cocktail, Well Drained 1 1/4 Cup Water
Combine gelatin and sugar in bowl. In saucepan, combine milk and water over medium heat. Heat milk mixture until scalding, but do not allow it to boil. Remove from heat and wisk in gelatin mixture until dissolved. Stir in almond flavoring. Pour into 9x13-inch glass baking dish and refrigerate 2-3 hours or until set.
To serve, cut the junket into small cubes and spoon into serving bowl. Mix in fruit cocktail. Optional ... top with sweetened whipped cream.
2003 Adapted Recipe - April Ferre - From Chinese: The Essence of Asian Cooking, 2002.
"During college, I spent a lot of time hanging out at my friends', Joyce and Pat, apartment. Joyce made something a kin to this one night from packaged gelatin, I assume from an Asian market, because I couldn't find it in the grocery store. So I sought out to find a recipe for it. This is my favorite use of fruit cocktail." - April Ferre
