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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup light corn syrup |
3 tablespoons dark rum |
12 ladyfingers, split in half lengthwise |
2/3 cup fine gingersnap cookie crumbs |
2 envelopes unflavored gelatin |
2/3 cup milk |
1/3 cup dark rum |
4 eggs, separated |
1/3 cup firmly packed brown sugar |
1 (16-ounce) can pumpkin |
2 teaspoons grated orange rind |
1/2 teaspoon pumpkin pie spice |
1/3 cup firmly packed brown sugar |
1 cup whipping cream, whipped |
1/2 cup chopped almonds, toasted |
rum cream |
sugar almonds |
Directions:
1. Combine syrup and 3 tablespoons rum in a small bowl. Brush ladyfingers with syrup mixture, and dip into crumbs, coating both sides. Line sides and bottom of a 9-inch ungreased Springform pan with prepared ladyfingers; set aside.
2. Combine gelatin, milk, rum, egg yolks, and 1/3 cup brown sugar in a medium saucepan; cook over low heat, 5 to 10 minutes, until thickened. Remove from heat, add pumpkin, orange rind, and pumpkin pie spice; stir well. Add 1/3 cup brown sugar; beat well.
3. Beat egg whites (at room temperature) in a large bowl, until stiff peaks form. Gently fold pumpkin mixture and whipped cream into egg whites. Fold in almonds. Pour mixture into prepared pan.
4. Cover, and chill at least 6 hours or overnight. Pipe rosettes of Rum Cream on top of charlotte, and sprinkle with Sugar Almonds to garnish.
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