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home > recipes > dessert > almond pumpkin charlotte
Almond Pumpkin Charlotte (france) from: Great Recipes of the world Nov 1982 30 single ladyfingers 2 envelopes unflavored gelatin 2/3 cup milk (I used skim milk) 1/3 cup dark rum 4 eggs, separated or 1 cup of Eggbeaters with 8 tablespoons of Just Whites 2/3 cups brown sugar 2 cups mashed pumpkin (canned or freshly made0 1 teaspoon grated orange peel 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves, ground 1 cup whipping cream,whipped with 3 tablespoons sugar 1/2 cup toasted almonds. chopped additional whipped cream for topping. 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.

Almond Pumpkin Charlotte


average rating = 4 stars(4.00001 comment available)
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keyword: almond
keyword: pumpkin
keyword: charlotte
ethnicity: french
recipes for dessert
recipes by LeiG
Email Address:
(posted July 19, 1998)

Almond Pumpkin Charlotte (france)
from: Great Recipes of the world Nov 1982

30 single ladyfingers
2 envelopes unflavored
gelatin
2/3 cup
milk (I used skim milk)
1/3 cup dark
rum
4
eggs, separated or 1 cup of Eggbeaters with 8 tablespoons of Just Whites
2/3 cups
brown sugar
2 cups mashed
pumpkin (canned or freshly made0
1 teaspoon grated
orange peel
1 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves, ground
1 cup
whipping
cream,whipped with 3 tablespoons sugar
1/2 cup toasted almonds. chopped
additional whipped
cream for topping.

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.


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from Yardley, PA, United States wrote:12  3

I had to improvise with this a little... we had pound cake instead of the lady fingers and decided to use a bit of triple sec instead of rum to give it even more of an orange flavor. Anyway, it was a very nice alternative to pumpkin pie and is definitely
4 starsNovember 10, 2000


 
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