pumpkin Charlotte recipe can be made with either
low-fat or full-flavor ingredients.
recipe is from Great Recipes of the World:
30 single ladyfingers
2 envelopes unflavored gelatin
2/3 cup milk (skim milk may be used)
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
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
to rec.food.recipes by International