Almond Pumpkin Charlotte Recipe Recipe

Name: Almond Pumpkin Charlotte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 x single ladyfingers; 2 env unflavored gelatin; 2/3 c. lowfat milk (I used skim lowfat milk); 1/3 c. dark rum; 4 x Large eggs, separated or possibly 1 c. of Eggbeaters with 8 Tbsp. of Just Whites; 2/3 c. brown sugar; 2 c. mashed pumpkin (canned or possibly freshly made); 1 tsp grated orange peel; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 tsp cloves, grnd; 1 c. whipping cream,whipped with 3 Tbsp. sugar; 1/2 c. toasted almonds. minced additional whipped cream for topping.

Servings: persons

30 x single ladyfingers
2 env unflavored gelatin
2/3 c. lowfat milk (I used skim lowfat milk)
1/3 c. dark rum
4 x Large eggs, separated or possibly 1 c. of Eggbeaters with 8 Tbsp. of Just Whites
2/3 c. brown sugar
2 c. mashed pumpkin (canned or possibly freshly made)
1 tsp grated orange peel
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves, grnd
1 c. whipping cream,whipped with 3 Tbsp. sugar
1/2 c. toasted almonds. minced additional whipped cream for topping.

1
Trim off tip end of the ladyfingers to fit the height of an 8 inch springform pan.
2
Stand ladyfingers in the pan with curved side against the side of pan.
3
Set aside.
4
In a large saucepan, combine gelatin, lowfat milk, rum, egg yolks (reserve whites for later) and 1/3 c. of sugar.
5
stir over low heat to make a soft custard, 5-10 min.
6
remove from heat.
7
Stir in pumpkin, orange peel and spices.
8
Set aside.
9
In another bowl, beat egg white till soft peaks form.
10
Gradually beat in remaining sugar.
11
gently fold egg white mix and whipped cream into pumpkin alternately.
12
mix in almonds.
13
Turn into prepared Ladyfinger-lined pan.
14
Cover with plastic wrap and refrigeratefor 6 hrs or possibly up to 3 days.
15
when ready to serve, remove springform.Pipe rosettes of whipped cream around edges of dessert.
16
Note: I did not have ladyfingers.
17
so I crushed some nuts with sugar and spread on the bottom of the pan and left the sides bare.
18
I also don't own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs.
19
looked fine, tasted good.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 x single ladyfingers, 2 env unflavored gelatin, 2/3 c. lowfat milk (I used skim lowfat milk), 1/3 c. dark rum, and more.

Yes, Almond Pumpkin Charlotte Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond Pumpkin Charlotte Recipe

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