Amêndoa Recipe

Prepare the Taco Dough

In a mixing bowl, combine almond flour and salt. Mix well.

In a separate bowl, whisk together eggs and melted butter until well combined.

Gradually add the egg mixture to the almond flour mixture, stirring until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it holds together.

Divide the dough into small balls, then flatten each ball into a thin taco shape.

Heat a non-stick skillet over medium heat. Cook each taco for about 2-3 minutes on each side or until they are lightly golden and firm.

Remove from heat and set aside to cool.

Prepare the Gelatin

In a small bowl, combine gelatin powder and 2 tablespoons of water. Let it sit for about 5 minutes to bloom.

Heat the pomegranate juice in a saucepan over low heat until warm but not boiling. Stir in the bloomed gelatin until fully dissolved.

Remove from heat and allow the mixture to cool slightly.

In a separate bowl, whip the heavy cream and sugar together until soft peaks form.

Gently fold the pomegranate mixture into the whipped cream, adding vanilla extract. Mix until well incorporated.

Chill the mousse in the refrigerator for at least 30 minutes to set.

Assemble the Tacos

Once the mousse has set, take the taco shells and fill them generously with the pomegranate mousse.

Top with fresh pomegranate seeds and mint leaves for garnish.

Serve immediately and enjoy your almond taco with pomegranate mousse!