Almendrado
1 servings
Ingredients
| Quantity | 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 | |
Directions
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.