For the rest of untouched Asia (the communities in the mountains where electricity and running water is still scarce) , dessert is just a piece of fresh fruit to serve as an ending to the meal. For more festive homecooked meals, the lady of the house might offer a native delicacy like fruits cooked in a sugar syrup.
Banana fritters might end a meal but it can also be served as a snack-to ward of hunger pains before dinner. Almond creme is standard chinese dessert-a regular offering at chinese noodle houses and restaurants. With instant gelatin powder easy to procure and thus one no longer has to use asian jelly , making them is a breeze. Another variation to this recipe is to serve the creme cut up in diamonds , floating in a light sugar syrup dotted with shaved ice and round pink lychees.
ALMOND CREME
3/4 cup cold water
1 envelope unflavored gelatin
1/2 cup sugar
3/4 cup boiling water
1 1/4 cups evaporated milk
1/2 tsp. vanilla
1/2 tsp. almond extract
2 kiwi fruits, if desired
4 fresh ripe strawberries, if desired
Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand one minute.
Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture.
Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
Divide mixture between four serving dishes. Refrigerate until set about 3 hours.
Pare and slice kiwis. Arrange kiwi slices and strawberries over each dessert.
Makes four servings.
Banana Fritters
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. baking sida
1/4 tsp. salt
1/4 cup water
4 firm bananas
3 cups vegetable oil
vanilla ice cream , if desired
Combine 1 cup of the flour, the baking powder, soda and salt in laarge bowl.
Gradually blend in water beating with a whisk until smooth.
Peel bananas. Cut each bananas crosswise into three pieces, making a total of 12 pieces. Coat bananas lightly with remaining 1/2 cup flour.
Heat oil in wok over medium-high heat until it reaches 375 degrees. Dip banana pieces in flour-water mixture, coating completely. Cook 4 to 6 banana pieces at a time in the oil until golden, 3 to 5 minutes. Drain on absorbent paper.
Serve with ice cream.
Makes about 4 servings.
>>>>>>>>>>>>>>>Cook's Notes:
One can use peaches and oranges or any fruit one fancies to be a garnish and to serve as a contrast to the almond creme. Serve in sherbet cups with a doily and a fresh flower at the base to get a party feel even though this dessert is to be eaten at home.
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