Magia, I've never tried this but have always wanted to. I know it's not Japanese but I've always been intrigued by the presentation and the blend of flavors and textures.
CHERRIES IN THE SNOW
This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.
Active time: 15 min Start to finish: 1 1/4 hr
For almond snow gelatin
Vegetable oil for greasing baking dish
2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1/2 cup cold water
1 cup 1% or skim milk
1/3 cup sugar
1/4 teaspoon almond extract
For cherries in Port
1/3 cup dried cherries (2 oz)
1 tablespoon sugar
1 cup Ruby Port
Make almond snow gelatin:
Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel.
Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute.
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.
Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes.
Make cherries in Port:
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.
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.
â€¢ Gelatin can be chilled up to 2 days ahead (cover after 45 minutes).
â€¢ Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week. Each serving (using 1% milk) contains about 152 calories and less than 1 gram fat.
Makes 6 servings.