Raspberry Almond Float

Directions

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.