Cherries in the Snow

Ingredients

• 0.3 teaspoon almond extract 
• 2 ounces cherries dried
• 2.3 teaspoons gelatin powder unflavored (from a)
• 1 cup port wine 
• 1 cup skim milk 1%
• 1 tablespoon sugar 
• 6 servings vegetable oil for greasing baking dish
• 0.5 cup water cold

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• knife
• whisk
• baking pan
• spatula
• glass baking pan

Directions

1. Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
2. Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
3. 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.
4. 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. 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.
7. Using a knife dipped in hot water, cut gelatin into 1-inch squares.
8. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares.
9. ·Gelatin can be chilled up to 2 days ahead (cover after 45 minutes).·Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.
10. Each serving (using 1% milk) contains about 152 calories and less than 1 gram fat.
11. Gourmet