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RASPBERRY CHAROLETTE Recipe

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This recipe for RASPBERRY CHAROLETTE, by , is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
POSTCITY.COM- AUGUST 2010

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
3tbsp Raspberry Jam
2tbsp hot Water
40-3" Ladyfinger cookies

FILLING
1 1/4C low-fat sweetened condensed Milk
2C smooth Ricotta Cheese
2C fresh OR (thaw/drain) frozen Raspberries
1/3C granulated Sugar
1tbsp unflavoured Gelatin powder
3tbsp cold Water
3large Egg Whites
1/4tsp Cream of Tartar
1/4C granulated Sugar

Directions:
Directions:
Using an ungreased 8-inch springform pan

CRUST
In a small bowl, stir together jam and water

Brush the ladyfingers with the mixture

Line the bottom of pan with some of the ladyfingers
Break them to fit, if necessary

MAKE FILLING
In a food processor, combine condensed milk, ricotta cheese, raspberries and 1/3C sugar- puree the mixture until it is smooth

In a small microwavable bowl, combine gelatin and water

Let sit for 2mins

Microwave on high for 20seconds

Stir until it is smooth

With the motor running, add the gelatin to the food processor through the feed tube

Transfer the mixture to a large bowl

In another bowl, beat the egg whites with the cream of tar tar until they are foamy

Gradually add 1/4C sugar, beating until stiff peaks form

Stir 1/4 of the egg whites int the ricotta-gelatin mixture

Gently fold in the remaining egg whites, just until combined

Pour the mixture in the pan

Place the remaining ladyfingers against the wall of the pan with the flat part of the cookie facing out, pushing through the mousse filling

Chill for at least 3hours

Number Of Servings:
Number Of Servings:
12 SERVINGS

 

 

 

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