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Receta Charlotte Russe De Raspberry
by Global Cookbook

Charlotte Russe De Raspberry
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  Raciónes: 12

Ingredientes

  • 18 x lady fingers
  • 1/4 c. orange liqueur
  • 2/3 c. water
  • 2 env unflavored gelatin
  • 1/4 c. sugar
  • 3 Tbsp. lemon juice
  • 1 x (10-oz) package frzn raspberries, in syrup, thawed
  • 1 pt (2 c.) whipping cream, whipped
  • 1 Tbsp. butter
  • 1/2 c. sliced almonds
  • 2 Tbsp. sugar
  • 1/2 c. whipping cream
  • 2 Tbsp. powdered sugar

Direcciones

  1. Grease 9 inch spring form pan with butter. Split ladyfingers lengthwise.
  2. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
  3. In small saucepan, combine water and gelatin; let stand 2 min to soften. Heat mix over low heat till gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 c. sugar, lemon juice and raspberries; beat with wire whisk till frothy. Chill 15 min or possibly just till mix begins to thicken.
  4. Gently fold cooled raspberry mix into whipped cream. Pour into ladyfinger-lined pan. Chill 4 hrs or possibly till mix is set.
  5. Meanwhile, heat oven to 350 F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 min or possibly till butter is melted. Add in almonds; stir till well coated. Bake at 350 F. for 8 to 10 min or possibly till almonds are light golden, stirring occasionally. Remove from oven. Sprinkle with 2 Tbsp. sugar; stir to coat. Cold completely.
  6. In small bowl, combine 1/2 c. whipping cream and 2 Tbsp. powdered sugar; beat at high speed till stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.
  7. Yield: 12 servings.