| 1/4 c. cold water 3 egg whites, beaten stiff
1 envelope unflavored gelatin lady fingers or slices of slightly
3/4 c. sugar stale sponge or pound cake
1/4 tsp salt whipped cream, slightly sweetened
1/2 c. boiling water and flavored if desired
2 tbsp freshly squeezed Fresh orange sections (optional)
lemon juice Maraschino cherries (optional)
1 c. orange juice
Pour cold water in bowl; sprinkle gelatin over it. Allow to
soak for 5 minutes. Meanwhile, dissolve the sugar and salt in boiling
water; stir in softened gelatin until dissolved. Add lemon juice,
orange juice (if you use fresh orange juice, scrape some of the
pulp into the juice; it gives a nicer texture),and cool. When mixture
begins to jell, beat lightly, then thoroughly but gently fold in
egg wh.tes.
Rinse a 1-1/2 quart mold with cold water but do not wipe dry.
Line bottom and sides with lady fingers (split in half, rounded
edges on outside) and pour in orange mixture. Chill until firm,
unmold onto attractive serving plate and mound top with whipped
cream. or serve cream in separate bowl. Fresh orange sections and
maraschino cherries surrounding the mold make an attractive garnish.
Yield: 6-8 servings
from SOUTHERN LIVING
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| 6 egg yolks 2 tbsp cream (sweet) sherry,
1 cup sugar or more to taste
2 c. milk 2 c. heavy cream, whipped
2 envl. unflavored gelatin 12 (double) lady fingers
1/2 c. cold milk canned peeled apricot halves,
1 tsp vanilla extract drained
maraschino cherries
Sauce
In top of double boiler over hot water, stir egg yolks, sugar,
and 2 c. milk, using wooden spoon. Soak gelatin in cold milk for
5 minutes; add to hot custard and stir until dissolved. When custard
thickens, remove from heat, cool and stir in vanilla and sherry.
Fold in whipped cream and continue cooling until mixture is partially
set.
Split lady fingers and line sides of mold, placing rounded side
of cookies next to mold. (To anchor the lady fingers to the mold,
make up a paste of about a tbsp powdered sugar and a tsp water,
spreading a dab on back of the cookies.) Pour in cooled custard
and chill until set. When ready to serve, unmold and garnish with
drained apricot halves and maraschino cherries. Top with whipped
cream to further glamorize, and serve Sauce separately.
SAUCE
2 (1-pound) cans peeled apricot halves 1/2 c. sugar
2 tbsp all-purpose flour Juice of 1 lemon
Cointreau
Drain apricot halves; mash fruit through a sieve. Blend in
flour, sugar, and lemon juice. Cook in double boiler over hot water
until thick. Flavor to taste with Cointreau; serve Sauce warm over
the cold Charlotte. (If prepared ahead, add Cointreau to Sauce
after reheating.)
Yield: 9 servings
from SOUTHERN LIVING
Pam_who_DOES_have_cookbooks_other_than_SOUTHERN_LIVING...
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| After writing the base note, I found this recipe in the Nashua library
in several books (in particular, Dominique D'Ermo, "The Chef's Dessert
Cookbook", page 194). This is delicious --- essentially a fresh
tasting applesauce. It is supposed to be served hot, but we enjoyed it
cold.
Filling:
Apples 12 we used Cortlands
Butter, melted 2/3 cup not for a strict diet
Lemon juice 1 Tbs
Sugar 1/3 cup
Apricot jam 3 Tbs
Rum 2 tsp
Slowly fry the thinly sliced apples in butter and lemon juice
until tender. Add other ingredients and cook until *thick*.
Mold:
We used a bowl 6 inches in diameter and 3 inches deep.
Almost a loaf of a soft, white bread or a sliced cake. We used
a store-bought Portuguese sweet bread.
Trim off the crusts and cut slices into triangles that fit
together to solidly cover an area the size of the mold bowl.
Put the bowl over the bread and trim the bread so the pieces
will be able to fit inside the bowl bottom. Butter the mold,
butter the bread triangles and line the bowl bottom. Line the
sides with buttered rectangular slices. Fill the lined bowl
with the applesauce --- an inch higher than the rim.
Cover loosely and bake 40 minutes at 350. Cool a bit and
invert the Charlotte onto a serving plate. Drizzle with
apricot sauce and serve.
Apricot sauce:
Half a cup of good apricot jam thinned with a little water.
Bring it to boil and stir in a teaspoon of Curacao.
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