Almendrado Dessert

Pat Duran Recipe

By Pat Duran kitchenchatter

For this recipe use the basic dessert crepe. This is a layered crepe dessert served with almond custard sauce on top.Makes a great presentation.
Great recipe for Cinco de Mayo.


Recipe Rating:
 1 Rating
Serves:
6 servings
Prep Time:

Ingredients

1 pkg
unflavored gelatin
1/4 c
cold water
5 large
egg whites
3/4 c
granulated sugar
1/4 tsp
almond extract
1/4 tsp
grated lemon peel
red and green food coloring
ALMOND CUSTARD SAUCE:
5 large
egg yolks
1/4 c
granulated sugar
2 c
milk
1/4 tsp
grated lemon peel
1/4 tsp
almond extract
3/4 c
slivered almonds

Directions Step-By-Step

1
Make Basic Dessert Crepes. Keep warm in oven.
Soften gelatin in cold water. Dissolve over hot water. Separate eggs( reserve yolks for sauce below).
Place egg whites in large mixing bowl, add gelatin mixture; beat mixture until a thick white foam is formed. Continue beating and gradually add sugar, 1 Tablespoon at a time about 1 minute.
2
Fold in almond extract and lemon peel.Remove 1/3 of the mixture to a small bowl, and another 1/3 to another bowl. Tint one with green food coloring and the other with pink food coloring.Chill the 3 bowl for about 4 to 6 hours.
3
To serve, place a dessert crepe flat on serving platter, top with 1/2 the green mixture. Place another crepe on top, and top it with 1/2 the white mixture, repeat with the pink. Continue with the crepes and mixtures in the same order ending with the pink mixture.
Top with Almond Custard sauce. Cut into wedges to serve.
4
Almond Custard Sauce:
Place the first 4 ingredients in the top of double boiler. Cook over gently simmering water until mixture coats the back of a metal spoon.
Add the remaining ingredients.
To cool. set in cold water and stir. Spoon on top of Almendrado.

About this Recipe

Course/Dish: Fruit Desserts
Other Tags: Quick & Easy, For Kids