Almendrado

Yield: 1 servings

Measure Ingredient
This is an interesting dessert that can be made to look
Like the Mexican flag if colored and layered correctly.
1½ each Envelopes Knox gelatin, unflavored
½ cup Cold water
¼ cup Boiling water
6 eaches Egg whites
½ cup Sugar
½ teaspoon Vanilla
½ teaspoon Almond extract
pinch Salt
Red and green food coloring
Soak gelatin in cold water. Add boiling water to dissolve. Cool.
Beat egg whites stiff, but not dry. Gradually add the sugar,
CUSTARD
2 tablespoons Cornstarch
1 tablespoon Cold milk
3 cups Scalded milk
½ cup Sugar
Alternating with the gelatin liquid, using an electric beated at
High speed. Add vanilla, almond and salt. Be sure to whip thoroughly
So the gelatin blends completely with the egg whites.
Divide the mixutre into three parts, leaving one part white, delicately
Tinting the others red and green to resemble the Mexican flag. Alternate
Layers by spooning into a loaf pan lined with waxed paper which extends
Above the mixture. Chill at least 4 hours and serve with the following
pinch Of salt
6 eaches Egg yolks
½ teaspoon Vanilla
½ teaspoon Almond extract
slice Toasted almonds

FROM: ARIZONA COOKBOOK

CUSTARD

Dissolve cornstarch in cold milk, add to scalded milk, sugar and salt. Boil until slightly thickened, stirring constantly. Beat egg yolks, vanilla and almond extracts. Slowly add to hot mixture. Stir constantly until slightly thickened (about 1 minute). Chill. To serve: slice almendrado and top with the custard sauce and sliced toasted almonds.

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