Lemon Cloud (lemon Charlotte Russe)

wtorek, 28 stycznia 2014

Lemon Cloud (lemon Charlotte Russe)

Time: 3 hrs 25 mins


  • 12 ounces fat-free evaporated milk
  • 20 ladyfingers
  • 1 cup orange juice
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 1/2 cup sugar
  • 2 lemons, juice of
  • 1 ounce walnuts, chopped


  • 1 Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
  • 2 Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
  • 3 Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
  • 4 Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
  • 5 Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

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