Bandera Mexicana Almendrada
Source of Recipe
High School Spanish Class
List of Ingredients
1 1/2 envelope gelatin
1/2 cup cold water
1/4 cup boiling water
6 egg whites, beaten until stiff
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Pinch salt
Red and green food coloring
Sauce:
2 cups milk
1/4 cup sugar
1/8 teaspoon salt
5 egg yolks, beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Sliced almonds, toastedRecipe
Soak gelatin in cold water.
Add boiling water and stir to dissolve; cool.
Alternately add sugar and gelatin mixture to beaten egg whites using electric mixer at high speed.
Add vanilla, almond extract and salt.
Be sure to whip thoroughlt so gelatin completely blends with egg whites.
Makes about 2 quarts of foam.
Divide mixture into three equal parts, leaving one part white and tinting one part red and the other green to resemble the Mexican flag.
Pour the three layers into a 9x5x3" loaf pan and chill.
Serve covering each slice with sauce.
Sauce:
Scald milk.
Add sugar and salt to egg yolks; slowly add to milk.
Add flavorings, stirring constantly until sauce thickens slightly.
Chill and serve over slice of almendrada.
Garnish with sliced toasted almonds.
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