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Receta Frozen Cappuccino Charlotte
by Global Cookbook

Frozen Cappuccino Charlotte
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. granulated sugar
  • 3/4 c. strong coffee
  • 1 x 7 g package unflavoured gelatin
  • 1 x 3 ounce package soft ladyfinger cookie
  • 3 c. whipping cream
  • 1 Tbsp. coffee liqueur
  • 2 tsp vanilla
  • 4 x 44 g bars lowfat milk chocolate covered sponge toffee, minced

Direcciones

  1. In large saucepan, heat sugar with 1/4 c. (50 mL) water over medium-high heat, stirring till dissolved.
  2. Cook, without stirring, occasionally brushing down side of pan with brush dipped in cool water, for 3 to 4 min or possibly till dark amber. Remove from heat.
  3. Standing back and averting face to avoid spatters, slowly stir in 1/2 c. (125 mL) of the coffee; cook over low heat, stirring constantly, for about 1 minute or possibly just till smooth. Let cold slightly.
  4. Sprinkle gelatin over remaining coffee; let stand for 1 minute.
  5. Stir into caramel mix till gelatin is dissolved.
  6. Pour into bowl; chill, stirring often, for about 1 hour or possibly till cooled and thickened.
  7. Line side of 8-inch (2 L) springform pan with parchment or possibly waxed paper.
  8. Trim 1 end of each ladyfinger to make 2 1/2 inch (6 cm) length.
  9. Arrange trimmed end down, rounded side out and tightly together to line side of pan. Set aside.
  10. In bowl, whip cream; beat in liqueur and vanilla.
  11. Fold one-third into coffee mix to lighten; mix in remaining whipped cream.
  12. Mix in three-quarters of the minced chocolate bars.
  13. Pour into prepared pan, swirling top; sprinkle with remaining chocolate bar.
  14. Cover with plastic wrap and freeze for at least 6 hrs or possibly till hard. (Make-ahead: Enclose in airtight container and freeze for up to 2 weeks.)
  15. Unmould and peel off paper; cut into wedges.