Free Recipe Almond Pumpkin Charlotte

Recipe Type: Free Desserts Recipes
Recipe Preparation: chill
Cooking Temperature:
Recipe Serves: 8

Ingredients for Almond Pumpkin Charlotte Recipe

30 Single ladyfingers
2 Envelopes unflavored gelatin
2/3 c Milk( I used skim milk)
1/3 c Dark rum
4 Eggs; separated or
1 c Eggbeaters with 8
-tablespoons of Just Whites
2/3 c Brown sugar
2 c Mashed pumpkin (canned or
-freshly made0
1 ts Grated orange peel
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/4 ts Cloves; ground
1 c Whipping cream;whipped with
-3 tablespoons sugar
1/2 c Toasted almonds. chopped
Additional whipped cream for

Almond Pumpkin Charlotte Preparation

submitted by: 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 Glen’s MM Recipe Archive, .

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