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Almendrado

Global.Potpourri's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 1 1⁄4 Cup (20 tbs)
  Egg whites 5
  Almond extract 1⁄4 Teaspoon
  Chopped almonds 1⁄2 Cup (8 tbs)
  Red food coloring 2 Drop
  Green food coloring 2 Drop
  Custard sauce 1⁄2 Cup (8 tbs)
Directions

Combine sugar and gelatin in saucepan; add water.
Stir over low heat till gelatin and sugar are dissolved.
Chill till partially set; beat till fluffy.
Beat egg whites with extract to stiff peaks; fold into gelatin mixture.
Carefully fold in chopped almonds.
Divide mixture evenly among 3 bowls.
With food coloring tint one mixture pink and another green, leaving third plain.
Pour pink mixture into 8 1/2 cup mold or 9x5x3-inch loaf pan.
Next carefully layer white mixture, then green.
Chill till firm.
Unmold.
Pass Custard Sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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