Almendrado Recipe
Almendrado
Almendrado, an almond meringue pudding, is a light Mexican dessert resembling the Mexican flag
1 envelope unflavored gelatine
1/4 cup cold water
5 egg whites
1/4 tsp salt
3/4 cup granulated sugar
1 tsp almond extract
1/2 cup coarsely chopped blanched almonds
Green & red food coloring
Soften gelatine in cold water for 5 mins, then dissolve in top of double boiler
Chill until mixture begins to thicken
Beat egg whites until stiff
Add salt & sugar gradually, beating until mixture holds peaks
Beat in chilled gelatine, almond extract & half the almonds
Divide into 3 equal parts
Leave one part white, tint one green & the other pink
Sprinkle remaining almonds over the bottom of a wet 2-quart loaf pan
First spread green layer, then white layer, then pink layer
Chill until firm
Unmold Almendrado & serve in slices with custard sauce
Garnish with extra almonds
Custard Sauce
5 egg yolks
1/2 cup cold milk
1/2 cup granulated sugar
1 tsp vanilla extract
Salt, to taste
1 1/2 cups milk
Beat egg yolks with 1/2 cup milk, sugar, vanilla extract & salt
Scald 1 1/2 cups milk in top of double boiler
Gradually stir egg mixture into scalded milk & cook until mixture coats a metal spoon
Pour at once into a cold bowl
Chill until serving time
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