Food Friday: Almendrado

Almendrado

Ingredients

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 5 egg whites
• 1/8 tsp salt
• 2/3 cup sugar
• 1¼ tsp almond extract
• zest from one lime
• green and red food coloring

for Custard Sauce

• 1½ cups half and half cream, scalded
• 5 egg yolks
• 1/2 cup cold half and half cream
• 1/2 tsp vanilla extract
• ¾ tsp almond extract
• 1/2 cup sugar
• ¼ tsp lemon zest
• ¼ cup toasted almonds

Instructions

1. Add the gelatine to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool on the counter (or in the refrigerator for 5 or 10 minutes – make sure it doesn't harden too much).
2. Beat the egg whites until they start to get stiff. Gradually add the sugar (one tablespoon at a time), salt, almond extract and lime zest while mixing.
3. Fold in the cooled gelatine. Mix until well combined.
4. Divide into three separate bowls. Tint one bowl green and one red. Fold the food coloring in well to distribute the color evenly.
5. Layer the green egg whites in the bottom of a glass dish. Then add the white layer and last the red layer. Cover the dish and chill in the refrigerator.
6. Scald the 1 1/2 cups half and half in a double boiler.
7. Add the remaining ingredients to a medium sized bowl and whisk until well blended.
8. Slowly add the egg yolk mixture to the scalded cream, stirring the whole time. Cook until the mixture coats the back of a metal spoon.
9. Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator. Chill for two to three hours.
10. To toast the almonds, spread them on a baking sheet in a single layer and bake for 3 – 5 minutes at 325 degrees until a nice golden brown. Watch closely as they burn easily!
11. To serve, slice the egg white-gelatin mixture and place portions on a plate. Pour or spoon custard sauce over the top. Garnish with toasted sliced almonds.