Ingredients
Vegetable oil for greasing baking dish
2
1/4 tsp unflavored gelatin (from a 1/4-oz envelope)
1/3
cup dried cherries (2 oz)
Directions
1.
Make almond snow gelatin:
2.
Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
3.
Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
4.
Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes.
5.
Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
6.
Make cherries in Port:
7.
Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes.
9.
Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
11.
Gelatin can be chilled up to 2 days ahead (cover after 45 minutes).
12.
Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.
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