Soak gelatin in cold water. Add boiling water to dissolve; cool mixture. Beat egg whites stiff, but not dry. Gradually add sugar and gelatin mixture alternately to egg whites. Beat at high speed. Add vanilla, almond extract and salt. Whip thoroughly. Divide into 3 parts. Delicately tint 1 part green and 1 pink. Leave third part white. Spoon into 2 qt. glass dish or mold by layers. Chill for at least 4 hours.
In saucepan, mix cornstarch and cold milk. Add scalded milk, sugar and salt. Boil until slightly thickened, stirring constantly. Cook until thickened - about 1 minute. Add vanilla and almond extracts. Cool and refrigerate. To serve, slice Almendrado and top with sauce.
By Robin from Washington, IA
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