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Add a photoRaciónes: 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.
- Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
- 2. 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.
- 3. Gently fold cooled raspberry mix into whipped cream. Pour into ladyfinger-lined pan. Chill 4 hrs or possibly till mix is set.
- 4. 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.
- 5. 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.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 163 | 68% |
| Total Fat 18.28g | 23% |
| Saturated Fat 10.95g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 29mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 16.52g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 13.71g | 9% |
| Protein 1.5g | 2% |
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