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7 thoughts on “Almendrado Recipe – Mexican Flag Dessert – Very Light And Refreshing! By Rockin Robin

  1. I tried to make this dish and when I went to add the gelatin to the bowl
    after I used the double boiler and chilled it, I noticed it was stiff. I
    still tried to finish the desert by trying to blend the firm gelatin and
    after overnight it was still runny. What did I do wrong? I am thinking it
    was still runny because of my gelatin issue. 

  2. Looks delicious just like everything you share with us. Do you think I
    could use meringue powder instead of the raw eggs? It’s a metal thing with
    me I can’t bring myself to eating uncooked eggs.

  3. Rockin Robin's Cooking Mexican Recipes April 27, 2015 at 12:02 pm - Reply

    I’m not sure. You will have to try it. Let us know how it turns out. I’d
    love to hear.

  4. Rockin Robin's Cooking Mexican Recipes April 27, 2015 at 12:42 pm - Reply

    Half and half is basically half whole milk and half light cream. I don’t
    know what is available in the UK but half and half here in the US is
    typically between 10.5 and 12 % butterfat. So you could do something like 4
    parts whole milk and 1 part heavy whipping cream. Or 3 parts whole milk and
    1 part light whipping cream.

  5. Wow what a fantastic looking desert. I love this,I’ll give it a try 🙂
    thank you. I love learning Mexican recipes. Thank you

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