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Jul 9, 2006 04:10 AM

Almondrado recipe [moved from Southwest board]

I couldn't believe it when I read a very old posting from someone who obviously had eaten from the very restaurant in Pomona where I loved to have Almondrado. I have been desperate from this dish ever since and really would love to have the recipe. Does anyone know where I can get it?

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  1. The name of the recipe is probably almendrado (with an "e")...

    1. Almendrado was invented in a Tucson restaurant called La Cazuela in the 1920's, according to the book "Tucson's Mexican Restaurants" by Suzanne Myal. Here is a summary of the recipe:

      1 pkg Knox gelatin
      1/4 cup water
      6 egg whites
      pinch salt
      3/4 cups sugar
      1 tsp almond extract

      Pour gelatin over water and heat until it is dissolved. Cool. Beat egg whites until soft peaks form. Add cooled gelatin mixture slowly, beating continually. Add salt and sugar slowly, then almond extract, beating until stiff peaks form. Tint 1/3 pink, 1/3 green and leave the rest white, to represent the colors of the Mexican flag. Layer in an oiled ring mold (or loaf pan) and chill for 6 hours. Unmold, slice and serve with custard suace:

      6 egg yolks
      pinch salt
      1/4 cup sugar
      1 pint half and half
      blanched and toasted slivered almonds

      Beat egg yolks slightly. Add salt, sugar and half and half. Cook in a double boiler until custard coats spoon, stirring almost constantly. When cool, add some bourbon to overshadow eggy taste. Serve over each slice of the mold. Sprinkle with almonds.