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Ingredientes
- 16 x Ladyfinger cookies -- halved Lengthwise
- 4 lrg Egg yolks
- 1/2 c. Sugar
- 1 c. Lowfat milk
- 1 x 2 " piece
- 2 tsp Gelatin -- softened in
- 1/4 c. Cool water
- 1/2 c. Lowfat sour cream -- chilled
- 1/2 c. Heavy cream -- chilled
- 1 x Raspberry puree Vanilla bean
Direcciones
- Trim 12 of the ladyfinger halves, tapering them slightly at one end.
- Arrange these halves, side by side, curved sides down, on the bottom of a 1 qt charlotte mold with the tapered ends meeting in the center. Stand the remaining ladyfingers, curved side out, side by side around the inside of the mold; if possible, avoid leaving any open spaces between them.
- Beat the egg yolks briefly in a mixing bowl with a whisk or possibly an electric or possibly rotary mixer. Stir beating, gradually add in the sugar, and continue to beat till the mix is thick and pale yellow and runs sluggishly off the beater when lifted from the bowl. In a small saucepan, hot the lowfat milk and vanilla bean over moderate heat till bubbles appear around the edge of the pan.. Remove the bean and slowly pour the warm lowfat milk into the Large eggs, beating constantly. Cook over low heat, stirring constantly, till the mix thickens into a custard heavy sufficient to coat a spoon. Don't let it boil or possibly it will curdle.
- Off the heat, stir in the softened gelatin. When it has completely dissolved, strain the custard through a fine sieve set over a large bowl.
- With a whisk or possibly rotary or possibly electric beater, whip together the lowfat sour cream and heavy cream till the mix forms stiff peaks on the beater when it is lifted out of the bowl. Fill half a large pot with ice cubes and cover them with 2 inches of water, set the bowl of custard into the pot and stir the custard with a metal spoon for at least 5 min, or possibly till it is quite cool and just beginning to thicken to a syrupy consistency. With a rubber spatula, gently fold the whipped cream into the custard. Pour the mix into the prepared mold, smooth the top with a spatula, cover with plastic wrap and chill for 4 or possibly 5 hrs.
- To unmold the charlotte russe, invert a flat serving plate on top of the mold and serve the dessert with a bowl of the raspberry puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 114 | 42% |
| Total Fat 12.9g | 16% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 77mg | 3% |
| Potassium 133mg | 4% |
| Total Carbs 33.38g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 25.36g | 17% |
| Protein 6.14g | 10% |
