Cranberry Cloud Dessert Recipe
Ingredients
| 1 env. unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Cranberries | 2 Cup (16 tbs), finely chopped | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 3 Tablespoon | |
| 15 ladyfingers, split in halves | ||
| Evaporated milk | 1 Can (10oz), chilled | |
| Lemon juice | 1 Tablespoon | |
Directions
Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Combine cranberries with the sugar, lemon peel, and 3 tablespoons lemon juice.
Stir in the gelatin.
Chill until mixture is thickened, but not set.
Meanwhile, arrange ladyfinger halves in bottom and around sides of a 9-inch springform pan.
Beat chilled evaporated milk until stiff; add 1 tablespoon lemon juice and beat until mixture is very stiff.
Blend cranberry-gelatin mixture into whipped evaporated milk, folding gently until blended.
Turn filling into ladyfinger-lined pan.
Decorate top with green and red maraschino cherry pieces to form a wreath.
Chill about 8 hours or overnight.
Stir over low heat until gelatin is dissolved.
Combine cranberries with the sugar, lemon peel, and 3 tablespoons lemon juice.
Stir in the gelatin.
Chill until mixture is thickened, but not set.
Meanwhile, arrange ladyfinger halves in bottom and around sides of a 9-inch springform pan.
Beat chilled evaporated milk until stiff; add 1 tablespoon lemon juice and beat until mixture is very stiff.
Blend cranberry-gelatin mixture into whipped evaporated milk, folding gently until blended.
Turn filling into ladyfinger-lined pan.
Decorate top with green and red maraschino cherry pieces to form a wreath.
Chill about 8 hours or overnight.
Chef
