is one of the recipes which we have been given permission
to reproduce by RecipeGoldmine, founded by Linda Roth.
It is a big site with a wealth of information and recipes.
If you would like to have a look at the website
a look at Linda Roth's Biography
page to find out why and how she came to set up
a huge cooking resource like RecipeGoldmine.
an almond meringue pudding, is a light Mexican dessert
resembling the Mexican flag. You might call this their
envelope unflavored gelatin
1/4 C. cold water
5 egg whites
1/4 tsp. salt
3/4 C. sugar
1 tsp. almond extract
1/2 C. coarsely chopped blanched almonds
Green and red food coloring
5 egg yolks
1/2 C. cold milk
1/2 C. sugar
1 tsp. vanilla extract
Salt, to taste
1 1/2 C. milk
gelatin in cold water for 5 minutes, then dissolve
in top of double boiler. Chill until mixture begins
egg whites until stiff.
salt and sugar gradually, beating until mixture holds
in chilled gelatin, almond extract and half the almonds.
into 3 equal parts. Leave one part white, tint one
green and the other pink.
remaining almonds over the bottom of a wet 2-quart
spread green layer, then white layer, then pink layer.
Almendrado and serve in slices with custard sauce.
with extra almonds.
egg yolks with 1/2 cup milk, sugar, vanilla extract
1 1/2 cups milk in top of double boiler.
stir egg mixture into scalded milk and cook until
mixture coats a metal spoon.
at once into a cold bowl.
until serving time.