Almendrado the Mexican Flag

Total Time
Prep 20 mins
Cook 5 mins

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 Custard Sauce for Almendrado using the egg yolks from the whites used in this recipe.

Ingredients Nutrition


  1. Prepare 8x4x2 loaf pan with non stick spray, set aside.
  2. Add the gelatin 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 at room temperature.
  3. Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
  4. Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
  5. Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
  6. You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
  7. Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
  8. To serve invert pudding on a serving platter. Garnish with custard sauce if desired.
Most Helpful

This was an interesting recipe, it was a nice light dessert as you said but I don' think it was the perfect fit for my family. I guess it was mostly the fact it was just an interesting flavor and got different reactions from everyone. My mom really liked it but the rest of us didn't especially like it. All in all, this recipe is great but I think that it can vary depending on tastes. Made for ZWT5, Dining Daredevils.

tomsawyer May 27, 2009

A classic for mexicans and mexican-americans. Don't skimp on the food coloring - es la bandera! It is fairly sweet, but the texture is light enough that it works well with a heavy meal or a hot day. I usually just line the pan with saran wrap - the end slices are a little wrinkly, but it's awfully easy to lift out (and no oily residue on the dessert).

realbirdlady May 25, 2009