Almendrado
Ingredients:
1 1/2 envelope Gelatin
1/2 cup cold WATER
6 Egg Whites
1/2 cup Sugar
1/2 teaspoon Vanilla
1/2 teaspoon Almond Extract
A pinch of Salt
Red and Green Food Coloring
Soak gelatin in cold water. Add boiling water to dissolve. Cool. Beat egg whites stiff. But do not allow the egg whites to dry. Add sugar gradually, alternating with gelatin liquid ( using an electric beater at high speed). Add vanila , almond flavouring and salt. (Be sure to whip thoroughly so that gelatin blends completely). Divide mixture into three parts. Leave one part white, tint the other parts red and green (To Resemble the Mexican Flag). Alternate layers by spooning into a loaf pan lined with wax paper which extends above mixture.
Chill at least 4 hours and serve with following Custard
Custard Sauce
2 tablespoons Cornstarch
1 tablespoon cold milk
3 cups scalded Milk
1 /2 cup sugar
Pinch of salt
6 Egg Yolks
1/4 teaspoon vanilla
1/2 teaspoon almond extract
Sliced toasted almonds
Dissolve cornstarch in cold milk, add to scalded milk, sugar and salt. Pour into saucepan and boil till slightly thickened. Stir constantly. Beat egg yolks, vanilla and almond flavoring. Add to a hot mixture slowly, stirring constantly until slightly thickened (about a minute). Chill and serve by slicing alemendrado and topping with custard sauce and almonds.
