Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 egg yolks,
- 1 cup milk,
- 1 cup sugar,
- 8 tablespoons gelatine,
- 1/2 lb/250 g ladyfingers,
- 1/2 lb/250 g whipped cream,
- 5 oz/150 g Praline walnut or hazelnut cream,
- peanuts or walnuts,
- vanilla,
- rum
Directions
Set the milk to heat, adding the yolks beated with the sugar, vanilla and rum, mixing continuously until it starts to thicken.
Remove from heat and add the gelatine dissolved in 2-3 tablespoons of hot water.
Mix well and let cool a little.
During this time, set the ladyfingers that have been previously soaked in a thin sugar and rum syrup in the special charlotte mold.
Arrange them both on the bottom and the sides of the mold.
After the mixture has cooled a little, add the hazelnuts, whipped cream and rum and mix well.
Pour into the mold with ladyfingers. Refrigerate for 3-4 hours.
When serving, turn onto a plate.
Category:Romanian Recipes
Category:Romanian Desserts