Mandarin-Berry-Almond Floats

• 3/4 cup sugar
• 1 envelope unflavored gelatin
• 2 cups whole milk
• 1 1/2 teaspoons almond extract
• 1 orange (8 oz.), rinsed
• 1 teaspoon whole cardamom pods
• 1 cup fresh raspberries, rinsed
• 1 can (11 oz.) mandarin oranges, chilled

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. Pour into 9-inch square baking dish or pan. Chill until firm, at least 3 hours; cover if storing longer (see notes).
2. 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. 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. Add 4 cups water; stir over high heat until sugar is dissolved, about 1 minute. Let cool, then add reserved orange juice; cover and chill until cold, at least 1 1/2 hours. Pour through a fine strainer set over a large bowl.
3. 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. Add raspberries and mandarin oranges with their syrup; gently mix to distribute fruit evenly. Serve or cover and chill until ready to serve (see notes). Ladle into small bowls or glasses.

sugar, unflavored gelatin, milk, almond, orange, whole cardamom pods, fresh raspberries, oranges

Taken from www.myrecipes.com/recipe/mandarin-berry-almond-floats (may not work)