8 Serves
85 Mins
Prepare the Charlotte mold by lining the bottom and sides with ladyfingers, trimming them to fit snugly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PalestinianVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
110 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
230 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
48 g / 50 gSaturated Fat
21 g / 20 gCholesterol
361 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
In a mixing bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
Dissolve the gelatin in warm water and gently fold it into the whipped cream mixture.
Pour the cream mixture into the prepared mold and smooth the top with a spatula.
Refrigerate the dessert for at least 35 minutes until the filling is firmly set before unmolding and serving.
12
g58
g55
g.jpg&w=3840&q=75)
Chinese
French