Ingredients:
12 ladyfinger cookies
4 tablespoons freshly brewed coffee
Pinch of salt
½ cup granulated sugar
2 envelopes unflavored gelatin
2¼ cups whole milk
½ cup brandy
2 cups heavy cream
1 tablespoon grated bittersweet chocolate
Directions:
Brew the coffee.
Split the cookies in half lengthwise. Line a nine-inch springform pan covering both the bottom and the sides with the cut ladyfinger cookies.
In a medium size saucepan, combine the brewed coffee, salt, sugar, and gelatin then add the milk and heat over a low heat stirring until both the gelatin and sugar dissolve completely,. Remove the saucepan from the heat and add the brandy Allow to cool then refrigerate covered in the refrigerator until well chilled, about 2 hours or until it has stiffened slightly from the gelatin.
Whip the cream and add it to the chilled mixture. Pour into the mixture and chill for several hours until all of it is well-set.
To serve, unmold the cake by releasing the "spring". Garnish with the grated chocolate.
YIELD: 6 generous servings
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
| Nutrient Name | Amount per Serving | % Daily Value |
| Calories | 390 | |
| Calories from Fat | 210 | |
| Total Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0g | |
| Cholesterol | 110mg | 37% |
| Sodium | 95mg | 4% |
| Total Carbohydrates | 32g | 11% |
| Dietary Fiber | 0g | 0% |
| Sugars | 22g | |
| Protein | 10g | |
| Vitamin A | | 20% |
| Vitamin C | | 0% |
| Calcium | | 10% |
| Iron | | 4% |
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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