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Ingredientes
- 30 x single ladyfingers
- 2 env unflavored gelatin
- 2/3 c. lowfat milk (I used skim lowfat milk)
- 1/3 c. dark rum
- 4 x Large eggs, separated or possibly 1 c. of Eggbeaters with 8 Tbsp. of Just Whites
- 2/3 c. brown sugar
- 2 c. mashed pumpkin (canned or possibly freshly made)
- 1 tsp grated orange peel
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves, grnd
- 1 c. whipping cream,whipped with 3 Tbsp. sugar
- 1/2 c. toasted almonds. minced additional whipped cream for topping.
Direcciones
- 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, lowfat milk, rum, egg yolks (reserve whites for later) and 1/3 c. of sugar. stir over low heat to make a soft custard, 5-10 min. remove from heat. Stir in pumpkin, orange peel and spices. Set aside. In another bowl, beat egg white till soft peaks form.
- Gradually beat in remaining sugar. gently fold egg white mix and whipped cream into pumpkin alternately. mix in almonds. Turn into prepared Ladyfinger-lined pan. Cover with plastic wrap and refrigeratefor 6 hrs or possibly 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 don't own a cake decorator, so cut a tiny corner off a baggie, put the whipped cream in and piped blobs. looked fine, tasted good.
