Almond Pumpkin Charlotte

Almond Pumpkin Charlotte Ingredients

30 Single ladyfingers	1 ts Grated orange peel
2 Envelopes unflavored gelatin	1 ts Cinnamon
2/3 c Milk( I used skim milk)	1/2 ts Nutmeg
1/3 c Dark rum	1/2 ts Ginger
4 Eggs; separated or	1/4 ts Cloves; ground
1 c Eggbeaters with 8	1 c Whipping cream;whipped with
2/3 c Brown sugar	1/2 c Toasted almonds. chopped
2 c Mashed pumpkin (canned or	Additional whipped cream for

Instructions for Almond Pumpkin Charlotte

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PumpkinCuisine: Uncategorized

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