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Recipe Name: Almond Pumpkin Charlotte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
30 Single ladyfingers
2 Envelopes unflavored gelatin
2/3 Cup(s) Milk, I used skim milk
1/3 Cup(s) Dark rum
4 Eggs, separated or
1 Cup(s) Eggbeaters with 8
tablespoons of Just
Whites
2/3 Cup(s) Brown sugar
2 Cup(s) Mashed pumpkin, canned or
freshly made0
1 Teaspoon(s) Grated Orange Peel
1 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) Ginger
1/4 Teaspoon(s) Cloves, ground
1 Cup(s) Whipping cream, whipped with
3 tablespoons sugar
1/2 Cup(s) Toasted almonds. chopped
Additional whipped cream for
topping.
Directions:
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 Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 93.3mg
Sodium: 41.8mg
Potassium: 105.8mg
Carbohydrates: 48.7g
Fiber: 1.3g
Sugar: 18.4g
Protein: 7.2g


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