- 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.
- 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.
- 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.
Ladle into small bowls or glasses.
