Almond Congealed Dessert Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Eggs | 5 (separated) | |
| Salt | To Taste | |
| Sugar | 1 Cup (16 tbs) | |
| Almond extract | 1 Teaspoon | |
| Blanched almonds | 1⁄2 Cup (8 tbs), chopped | |
| Green food coloring | 2 Drop | |
| Red food coloring | 2 Drop | |
| Milk | 2 Cup (32 tbs) | |
| Vanilla | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 238 Calories from Fat 83
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 137.8 mg45.9%
Sodium 121.1 mg5%
Total Carbohydrates 30 g10.1%
Dietary Fiber 0.94 g3.8%
Sugars 28.8 g
Protein 9 g18.7%
Vitamin A 4.2% Vitamin C
Calcium 10.1% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
1) Add gelatin in 1/4 cup cold water and allow to stand for 5 minutes.
2) When softened, dissolve in 3/4 cup boiling water.
3) Refrigerate till the mix thickens.
4) Beat the egg whites with 1/4 teaspoon salt, till soft peaks.
5) Slowly add in 3/4 cup sugar.
6) Beat till stiff peaks.
7) Add in the gelatin mixture, almond extract, and 1/4 cup almonds.
8) Beat well till blended.
9) Divide the mix into 3 parts; tint 1 part green and 1 part pink with food coloring.
10) Leave 1 part untinted.
11) Sprinkle the remaining almonds over the bottom of a wet 2-quart mold.
12) Spread a green layer over the almonds.
13) Top with white a layer and then with a pink layer.
14) Refrigerate till firm.
15) Beat the egg yolks with 1/2 cup milk, remaining sugar, vanilla, and a dash of salt.
16) Scald the rest of the milk.
17) Gradually add and stir the egg yolks into the milk .
18) Cook over hot water, stirring constantly, till the mix coats the back of a wooden spoon.
19) Refrigerate.
20) Unmold the gelatin.
SERVING
21) Serve with sauce.
Chef
