| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 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 topping. |
INSTRUCTIONS
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.
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