Almendrado The Mexican Flag Recipe Recipe

How to make it

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• 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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