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Almendrado

1 envelope unflavored gelatin
1/4 cup cold water
5 egg whites
3/4 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon grated lemon zest

Soften gelatin in cold water, then dissolve over hot water. Add
to egg whites in large bowl. Beat until they form thick, white
foam. Add sugar one tablespoon at a time, sprinkling each spoonful
over 1 minute. When whites hold soft, curving peaks, add almond
extract and lemon peel. Beat in thoroughly. Divide in thirds;
tint one pastel green and one pink and leave one white. Drop by
alternate spoonfuls in mold or pour layers. Chill 2-6 hours.


Custard Sauce:

5 egg yolks
1/4 cup sugar
2 cups milk
1/4 teaspoon grated lemon peel
1/4 teaspoon almond extract
3/4 cup toasted slivered almonds

In top of double boiler blend thoroughly 5 egg yolks, sugar, milk
and lemon peel. Cook, stirring constantly, over gently simmering
water until mixture thickens enough to coat back of metal spoon.
Add almond extract and slivered almonds. Set in pan in cold water
and stir to cool. Cover and chill. It will be a thin custard.
Serve over portions of gelatin mold.

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