Refresh the palate
with a fruity float

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"The Electric Kitchen" airing in the first half of January features Narcissus Festival recipes by the Chinese Chamber of Commerce's festival court.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from second princess Michelle Loo. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Almond Float

3 envelopes unflavored gelatin
3-1/4 cups water
1 cup evaporated milk
1-1/2 cups milk
1 cup sugar
1 tablespoon almond extract
2 cans (20-ounce size) lychees, with liquid
2 cans (16-ounce size) fruit cocktail, with liquid
2 cans (11-ounce size) mandarin oranges, with liquid
Maraschino cherries

Soften gelatin in 1/2 cup of the water. Heat the remaining water, evaporated milk, milk and sugar; stir until sugar dissolves. Add softened gelatin; mix well. Cool. Add almond extract. Pour into a 13-by-9-inch pan; chill until firm.

Cut gelatin into cubes; carefully place in serving dishes. Add fruits with liquid. Garnish with cherries. Serves 20.

Nutritional information unavailable.

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