Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 1/2 doz ladyfingers
- 2 pkt (6-ounce) dry apricots
- 1/3 c. Imperial granulated sugar
- 1 c. Water
- 2 pkt Unflavored gelatin
- 1/4 c. Water
- 4 x Egg whites
- 1/4 c. Imperial granulated sugar
- 2 c. Heavy cream
- 1/2 c. Imperial powdered sugar
- 1 pkt (12-ounce) frzn raspberries, defrosted
- 6 Tbsp. Imperial powdered sugar
Direcciones
- Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in 1/4 c. water. Cover apricots with water and microwave 8 min. Drain; combine with 1/3 c. sugar and 1 c. water.
- Microwave 15 min. Puree and strain. Blend in gelatin thoroughly.
- Chill till slightly thickened. Beat egg whites till stiff; gradually add in 1/4 c. sugar. Mix into apricot puree. Whip cream till stiff, add in powdered sugar, fold into apricot mix. Pour half of mix into prepared pan; place ladyfingers on top. Fill with remaining mix and refrigerateseveral hrs till hard. Puree raspberries. Strain. Add in powdered sugar. Mix and pour over mix in pan. Refrigeratewell before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 82 | 41% |
| Total Fat 9.29g | 12% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 107mg | 4% |
| Potassium 39mg | 1% |
| Total Carbs 25.72g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.43g | 12% |
| Protein 3.71g | 6% |
