Recipe by josephinewillis
A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)
Top Review by RealFoodie2
I really should cool down before posting, but..... I attempted this for Easter 2017. As a matter of fact, it's chilling in the fridge and Easter is two days away. I have already driven the 1 1/2 hours to our food store for the week-- so there is no turning back...... 3.5 oz of gelatin????? I use gelatin all of the time and have never used this quantity to set something. That was like 3/4 cup!!!! I should have known. AND that amount wouldn't dissolve in 1/2 cup milk. My Vita-Mix couldn't even grind it all up. I wasted like 1/2+ cup of grass-fed gelatin (actually I did keep and and will remelt for MANY other recipes. It just infuriates me that this was so poorly written, AND that I got taken. I sinerely hope that enough gelatin was incorporated to set this so that my homemade lady finger aren't wreaked too.
- 2 dozen ladyfingers
- 3 1⁄2 ounces gelatin
- 7 ounces sugar
- 1⁄2 cup milk
- 1 pint heavy cream
- 6 egg whites
- 1⁄4 teaspoon vanilla
Directions See How It's Made
- Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
- Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
- Beat the egg whites until frothy.
- In a separate bowl, whip the cream until thick but not stiff.
- Fold in the sugar.
- Fold in the vanilla.
- Fold in the egg whites.
- In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
- Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.