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Pistachio Charlotte Russe Recipe
|Ladyfingers||8 , split and halved|
|Chopped pistachio nuts||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Calories 270 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 8.5 g42.5%
Trans Fat 0.2 g
Cholesterol 97.1 mg
Sodium 42 mg1.7%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.4 g5.6%
Sugars 16.8 g
Protein 6 g12.5%
Vitamin A 3.7% Vitamin C 12.1%
Calcium 7.7% Iron 4.1%
*Based on a 2000 Calorie diet
Dip rounded side and 1 end of each ladyfinger into chocolate; coat with nuts.
Stand, chocolate end up, around edge of 9-inch springform pan.
Place any remaining lady- fingers on bottom.
Soften gelatin in 1/4 cup milk.
Beat egg yolks; stir in remaining milk.
Combine gelatin, 1/4 cup sugar and egg yolk mixture in double boiler.
Cook over simmering water, stirring constantly, for about 6 minutes or until mixture coats spoon.
Remove from heat; strain into large bowl.
Chill until partially set.
Stir in lemon rind and juice.
Whip egg whites until foamy; beat in remaining sugar, one tablespoon at a time, until soft peaks form.
Fold egg whites and whipped cream into gelatin mixture; pour into ladyfinger-lined pan.
Chill for 3 hours or until firm.