Mandarin-Berry-Almond Floats

Ingredients

• 1.5 teaspoons almond extract 
• 11 oz mandarin orange segents chilled canned
• 1 teaspoon cardamom pods whole
• 1 envelope gelatin powder unflavored
• 8 oz cranberry-orange relish rinsed
• 1 cup raspberries fresh rinsed
• 0.8 cup sugar 
• 2 cups milk whole

Equipment

• bowl
• frying pan
• ladle
• knife
• sieve
• baking pan
• wooden spoon
• spatula
• peeler

Directions

1. In a 1- to 1 1/2-quart pan, mix 1/4 cup sugar and the gelatin. Stir in 1/3 cup cold water; let stand until gelatin is soft, about 5 minutes. Stir over medium-high heat until gelatin and sugar are dissolved, about 2 minutes. Stir in milk and almond extract.
2. Pour into 9-inch square baking dish or pan. Chill until firm, at least 3 hours; cover if storing longer (see notes).
3. With a vegetable peeler, pare six thin 4- by 1/2-inch strips of peel from orange. Ream juice from orange and reserve. With the flat bottom of a glass, crush cardamom pods; remove and discard hulls.
4. Place orange peel strips, black cardamom seeds, and remaining 1/2 cup sugar in a 1 1/2- to 2-quart pan. With a wooden spoon, crush peel and seeds with sugar.
5. Add 4 cups water; stir over high heat until sugar is dissolved, about 1 minute.
6. Let cool, then add reserved orange juice; cover and chill until cold, at least 1 1/2 hours.
7. Pour through a fine strainer set over a large bowl.
8. Cut almond gelatin into 3/4-inch squares; also run knife around pan sides. With a wide spatula, carefully lift out cubes and add to orange-cardamom syrup.
9. Add raspberries and mandarin oranges with their syrup; gently mix to distribute fruit evenly.
10. Serve or cover and chill until ready to serve (see notes). Ladle into small bowls or glasses.