Almond Pumpkin Charlotte
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 ts cinnamon
- 2 envelopes unflavored gelatin
- 1 ts orange peel grated
- 2/3 c brown sugar
- 1/2 ts nutmeg
- 1/2 ts ginger
- 4 eggs; separated or
- 1 c eggbeaters with 8
- additional whipped cream for
- 1/3 c dark rum
- 1/2 c toasted almonds. chopped
- 30 single ladyfingers
- 2/3 c milk( i used skim milk)
- 2 c mashed pumpkin (canned or
- 1/4 ts cloves; ground
- 1 c whipping cream;whipped with
- Carbohydrate 14.30881875 g
- Cholesterol 0 mg
- Fat 0.0766775 g
- Fiber 0.433240615487099 g
- Protein 0.065916875 g
- Saturated Fat 0.0431755625 g
- Serving Size 1 1 Serving (24g)
- Sodium 4.24355208333333 mg
- Sugar 13.8755781345129 g
- Trans Fat 0.01879628125 g
- Calories 77 calories
submitted by: LeiG@aol.com from: Great Recipes of the world Nov 1982 trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan . Stand ladyfingers in the pan with curved side against the side of pan. Set aside. In a large saucepan, combine gelatin, milk, rum, egg yolks (reserve whites for later) and 1/3 cup of sugar. stir over low heat to make a soft custard, 5-10 minutes. remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white until soft peaks form. Gradually beat in remaining sugar. gently fold egg white mixture and whipped cream into pumpkin alternately. fold in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and chill for 6 hours or up to 3 days. when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert. Note: I did not have ladyfingers. so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare. I also do not own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. looked fine, tasted good. Recipe Archive - 29 July 96 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.
