Burnt Almond Charlotte
A dish made with box gelatine or 2 tablespoons granulated gelatine and scalded milk.
contains dairy
Ingredients
US
Metric
- ½ box gelatine or 2 tablespoons granulated gelatine
- 120 ml cold water
- 180 ml scalded milk
- 120 ml sugar
- 120 ml sugar (caramelized)
- 180 ml blanched and finely chopped almonds
- 5 ml vanilla
- Whip from 3½ cups cream
- 6 lady fingers
Make it lactose-friendly
- ¾ cup scalded milk → lactose-free milk, oat milk, or almond milk
- Whip from 3½ cups cream → lactose-free cream or coconut cream
Steps
- Make same as Caramel Charlotte Russe, adding nuts before folding in cream.
Nutrition (estimated, per serving)
| Calories | 512 |
|---|---|
| Protein | 8.5 g |
| Fat | 19.9 g |
| Carbs | 79.7 g |
| Fiber | 4.9 g |
| Sodium | 74 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States