Burnt Almond Charlotte Russe Recipe

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Ingredients for Burnt Almond Charlotte Russe
  • ½ box gelatine or
  • 2 tablespoons granulated gelatine
  • ½ cup cold water
  • ¾ cup scalded milk
  • ½ cup sugar
  • ½ cup sugar, caramelized
  • ¾ cup blanched and finely chopped almonds
  • 1 teaspoon vanilla
  • Whip from 3½ cups cream
  • 6 lady fingers

Instructions
  1. Soak gelatine in cold water, dissolve in scalded cream and carmalized sugar mixture, strain into a bowl, and add sugar and vanilla and nuts.
  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.

 




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