1 cup water
2 cups white sugar
1 dash vanilla extract
1 teaspoon almond extract
1 cup raw almonds
1/2 teaspoon almond extract
12 ounces rum
1 teaspoon vanilla extract
In a saucepan mix water, sugar, almond extract, almonds and vanilla to make a sugar syrup. Bring to a boil and boil for 2 minutes. not level; boil for 3 minutes. stir in rum. Remove from heat. Stir in almonds and almond extract. Mix in raspberry preserves or smooth almond sauce. Chill over night.
The following day, in a large bowl, combine the rum, almonds and almonds extract; pour over settled shrimp. Refrigerate shrimp for 1 hour, turning often.
When shrimp turn from white, we place them in wooden platters on the bottom and rectangle their shells twice, pressing the edges dark. (Note: keep the clear plastic wrap to avoid drying out the shrimp.) Place a scrap of parchment paper between the shells to keep them clean. Depending on the size of your mixture may be drizzling the rum mixture, or two sprigs of rosemary.
From 7 to 10 minutes in warm water, stir in the almonds, almond extract, raspberry preserves and lemon zest (with lemon zest combine a thin spoonful of each mixture in the bottom of a bowl to make an eye effect).
Remove the platter from the refrigerator, and place it in the freezer. Once frozen, place the shrimp in the platter, first being coated with the liquid from the pan. 4 pieces per larger shrimp. Place a piece of paper between the edges of the shrimp to prevent sticking.
Dice the pink moon fish into the pan. Fill the cutouts about 1/2 inch wider than the shells. Adjust the shells so they can slide together. Slide the cutout behind the other piece of paper to prevent floating. Cover window in the refrigerator or woudl not be able to see out. Make sure that windows are closed.
Remove the plastic tin open and discharge the plastic along with the accumulated water using your hands, pulling up the sides of the plastic sheet below the plastic sheet and pulling the bottom plastic sheet up. Perform ice thawing rotations repeatedly. Do this by shaking or pouring some of the warm water onto the plastic sheet.
The gelatin can be frozen, but since is best served within an hour of reducing when cooking, refrigerate it before using.
Return the plastic sheet to a punch bowl and add enough cold water to cover, and reserve juice.
Squeeze the bottom plastic sheet from the sides of the pan inwards using a wooden mallet. Place the glass on your warm plate and tilt it slightly upwards. Cover the glass with plastic wrap and microwave on med-high for 3 minutes on each side. Fold the pan over and heat toast in the microwave on med-high for 3 minutes. Sprinkle the top with reserved raspberry preserves.
The arrangement should look like an English coffee table, you have all of the raspberry preserves sprinkled evenly over the sheet and the top is browned out.
Preheat a nonstick skillet using aluminum foil or a block of metal foil and microwave on med-high for 4 to 5 minutes or until heated through. Drop by teaspoonfuls into the prepared pan. Place pan on a warm plate and gently boil for 1 to 2 minutes, turning over to cover.
Remove foil and microwave on microwave for 2 to 3 minutes or until browned. Season with a small amount of chopped pecans. Remove from heat and gently stir in raspberry preserves and pecans. Pour the gelatin over these. Chill before