Recipe

Almendrado The Mexican Flag Recipe Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 8 months, 1 week ago An great light ...but pretty mexican dessert .....enjoy ............................... courtesy of mexican desserts........ Prep:15m Cook:4m Servings:6	Minitindel
	almendrado the mexican flag recipe

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Ingredients

1 -envelope of unflavored gelatin

1/4 -cup cold water

5 -egg whites

1/8 -teaspoon. salt

2/3 -cup sugar

1 1/4 -teaspoon -- almond extract

zest from one lime

green and red food coloring

sliced amonds to add on top if you want !!

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Directions

Add the gelatin to the cold water and stir.

Place this mixture in a double boiler and heat until the gelatin dissolves.

Remove from heat and let it cool on the counter.

Beat the egg whites until they start to get stiff.

Gradually add the sugar and salt one tablespoon at a time while mixing.

Then add the cooled gelatin, almond extract and lime zest. Mix until well combined.

You can cool the gelatin in the refrigerator for 5 or 10 minutes but you must make sure it doesn't harden too much or it will be difficult to blend into the egg whites.

You just don't want to add hot gelatin to the egg whites.

Divide the egg whites into three separate bowls.

Tint one bowl green and one red (the red will really be pink when mixed with egg whites).

Fold the food coloring in and mix well to distribute the color evenly.

Using a tablespoon, layer the green egg whites in the bottom of a glass dish.

An 8 inch by 8 inch pyrex dish works well.

You can also use a mold if you like.

Then add the white layer and last the red layer.

Spreading the layers with the back of a spoon works well.

Cover the dish with plastic wrap and chill in the refridgerator

serves 6-8

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*add this sauce on top if you want to with toasted almonds

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The Custard Sauce

5 egg yolks

1/2 cup cold half and half

1/2 cup sugar

1/4 tsp. lemon zest

1/2 tsp. vanilla extract

3/4 tsp. almond extract

1 1/2 cups of half and half

In a medium sized bowl add the egg yolks, 1/2 cup of half and half, vanilla and almond and whisk until well blended.

Scald the 1 1/2 cups half and half in a double boiler. Slowly add the egg yolk, half and half, and almond mixture to the scalded milk stirring the whole time. Cook until the mixture coats the back of a metal spoon.

Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator.

This easy Mexican dessert recipe is ready to serve when chilled for two to three hours.

Here is how you serve it. Slice the egg white mixture and place on a plate and pour or spoon custard sauce over the top. Sprinkle sliced almonds all over.

If you like the toasted almond taste like I do, then pour almonds on a baking sheet in a single layer.

Bake for 3 or 5 minutes at 325 degrees until a nice golden brown. Watch closely or they will burn easily.

Toasting the almonds will enhance the flavor of any dish.

Serve this easy Mexican dessert recipe the same day it's made for optimum flavor. It will keep several days in the refrigerator.

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