Almendrado The Mexican Flag

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This is a mexican dessert recipe also a southwestern recipe the colors of the mexican flag! Light and airy. Making this great after a heavy meal. Serve as is or on a bed of recipe #309365 using the egg yolks from the whites used in this recipe.

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Steps

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Prepare 8x4x2 loaf pan with non stick spray , set aside.

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Add the gelatin to the cold water and stir.

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Place this mixture in a double boiler and heat until the gelatin dissolves.

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Remove from heat and let it cool at room temperature.

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Beat the egg whites until lightly stiff.

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Gradually add the sugar and salt one tablespoon at a time while mixing.

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Then add the cooled gelatin , almond extract and lime zest.

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Mix until well combined.

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Do not add hot gelatin to the egg whites.

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Divide the egg whites into three separate bowls.

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Tint one bowl green and one red.

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Fold the food coloring in and mix well to distribute the color evenly.

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Using a tablespoon , layer the green egg whites in the bottom of a glass dish.

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You can also use a mold if you like.

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Then add the white layer and last the red layer.

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Spreading the layers with the back of a spoon works well.

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Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.

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To serve invert pudding on a serving pla.

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Ingredients

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unflavored gelatin, cold water, egg whites, salt, sugar, almond extract, lime, zest of, red food coloring, green food coloring