Almendrado Recipe - Mexican Flag Dessert - Very Light And Refreshing! By Rockin Robin

almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar richness.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and add crunch.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that can enhance flavor.

Preheat the oven to 350°F.

Spread raw sliced almonds in a single layer on a cookie sheet and place in the oven to toast for 5 to 10 minutes.

In a small bowl, pour the gelatin into the cold water and stir until mixed.

Transfer the gelatin mixture to a double boiler and stir until dissolved, then set aside to cool.

In a large mixing bowl, add the egg whites and start mixing them.

Gradually add sugar, about a tablespoon at a time, until the egg whites are stiff.

Add lime zest, almond extract, and the cooled gelatin mixture to the egg whites and mix well.

Divide the egg white mixture into three bowls for layering: one for white, one for green, and one for red (pink).

Add a few drops of red food coloring to one bowl and mix until uniform in color.

Add a few drops of green food coloring to another bowl and mix until uniform in color.

In an 8x8 dish, layer the green mixture first, spreading it evenly across the bottom.

Add the white mixture in sections and spread it evenly.

Add the pink mixture in sections and spread it evenly, smoothing out the top.

Cover the layered dish with plastic wrap and refrigerate until firm.

Prepare the custard by setting up a double boiler with water in the bottom pan (ensuring it does not touch the upper pan).

Turn the heat to medium-high.

In a large bowl, combine the egg yolks and sugar, whisking until mixed.

Add the vanilla and almond extract, along with the half and half, to the egg yolk mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens