The Chef
Anita Lo of Annisa and Rickshaw Dumpling Bar

Servings
Serves 4

Ingredients
Almond float
2 cups milk
1/2 cup sugar
2 tablespoons gelatin, bloomed with 3 tablespoons water
1 teaspoon almond extract
Fruit salad
1 cup sugar
Pinch of salt
1 mandarin orange, sectioned
1/2 cup cubed pineapple
1/2 cup peeled and pitted litchi nuts
1 peach, peeled and cut into wedges
1/2 cup cubed mango
1 tablespoon lemon juice
1/2 cup peeled fresh water chestnuts, diced (jicama can be substituted)

Cooking Instructions
Almond float
In a saucepan, heat the milk and sugar with 2 cups water until scalding. Add the bloomed gelatin and stir until dissolved.�Stir in the almond extract. Pour into an 8-inch-square dish, and set aside to cool before chilling in the refrigerator. When firm, cut into diamond shapes.

Fruit salad
In a saucepan, bring the sugar, salt, and 11/2 cups water to a boil. Add the fruit and lemon juice and simmer for 2 to 3 minutes. Set aside to cool, and refrigerate. When cold, add the water chestnuts