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Full Online Book HomeLearning KitchenDesserts - Almond Pumpkin Charlotte
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Desserts - Almond Pumpkin Charlotte Post by :Werner Category :Learning Kitchen Author :Unknown Date :January 2012 Read :884

Click below to download : Desserts - Almond Pumpkin Charlotte (Format : PDF)

Desserts - Almond Pumpkin Charlotte

From: Great Recipes of the world Nov 1982 (France)

30 single ladyfingers
2 envelopes unflavored gelatin
2/3 cup 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 made)
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.
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4 teaspoons sugar 10 slices of thin sliced firm white bread (such as Pepperidge Farm) 2 1/2 cups diced peeled cooking apples such as Rome Beauty, Cortland, Northern Spy or Golden Delicious (about 3 small apples) 2 tablespoons fresh lemon juice 1/2 cup golden raisins 1/2 cup sugar 2 teaspoons grated lemon zest 1 tablespoon all purpose white flour 1 large egg 2 teaspoons butter 1/2 teaspoon pure vanilla extract Preheat oven to 375 degrees. Lightly coat four 6 ounce custard cups with non-stick cooking spray. Sprinkle 1 teaspoon sugar in each cup and swirl to coat the inside.

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Desserts - Cake -  White And Dark Chocolate Ice Box Cake
Difficulty: ** (Intermediate) Preparation: 40 minutes plus cooling and chilling times Cookie Layer: 1 cup chocolate wafer cookie crumbs, divided White Chocolate Mousse: 4 bars (1.5 ounces each) Godiva Solid Ivory, finely chopped (white chocolate) 1 1/3 cups heavy cream, divided 2 tablespoons confectioners' sugar 1 tablespoon Grand Marnier (optional) Dark Chocolate Mousse: 4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped (semi-sweet chocolate ) 1 1/2 cups heavy cream, divided 1 tablespoon confectioners' sugar 1 tablespoon dark rum (optional) Garnish: Sweetened whipped cream Fresh berries Make the cookie layer: Line 9x5x3-inch loaf pan with plastic wrap, leaving 2-inch overhang.