Almond Pumpkin Charlotte

posted by Linda in San Diego 09-18-98 10:06 AM

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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