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Fresh Berry Charlotte |
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3 cups fresh of frozen unsweetened raspberries
1/4 cup water
1 package (3 oz.) raspberry flavored gelatin
1 pint (2 cups) vanilla ice cream, slightly softened
1 package (3 oz.) ladyfingers
Whipped cream or topping |
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In large saucepan combine raspberries and water; bring to
a boil. Cover and simmer for 2 minutes. Add gelatin, stirring until
dissolved. Remove from heat. Add ice cream by spoonfuls, stirring until
melted. Refrigerate until thickened but not set, about 20 minutes.
Line bottom of 8 x 4 inch or 9 x 5 inch loaf pan with
waxed paper. Line bottom of pan crosswise with 6 ladyfingers. Line each
side with 6 upright ladyfingers and each end with 3 upright ladyfingers.
Spoon gelatin filling into pan. Trim ends of ladyfingers level with
filling.
Cover and refrigerate at least 6 hours. To serve,
carefully invert onto serving plate. Remove wax paper. Garnish with
whipped cream and additional fresh fruit, if desired.
6 servings |
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Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
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