Charlotte Russe Recipe

Ingredients for Charlotte Russe

• ¼ box gelatine or
• 1 tablespoon granulated gelatine
• ¼ cup cold water
• 1/3 cup scalded cream
• 1/3 cup powdered sugar
• Whip from 3½ cups thin cream
• 1½ teaspoons vanilla
• 6 lady fingers

Instructions

1. Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla.
2. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time.
3. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip.
4. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart.
5. Turn in mixture, and chill.
6. Serve garnished with cubes of Wine Jelly.
7. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube.
8. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.