Charlotte Russe
From rosemaryblue 16 years ago
- 20 minutes to make
- Serves 8
I remember the very first time that I ever ate Charlotte Russe. Can't explain it other than it was "heavenly". And I will never forget that moment!! :)
Ingredients
- Requires a 9 or 10 inch springform pan shopping list
- 1-1/2 dozen ladyfingers shopping list
- 2 envelopes unflavored gelatin shopping list
- 1/2 cup cold water shopping list
- 2 cups milk, scalded shopping list
- 6 egg yolks, beaten shopping list
- 1 cup sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 2 cups whipping cream shopping list
How to make it
- Line a springform pan with ladyfingers
- Soften gelatin in cold water, set aside
- Scald the milk in a saucepan
- In bowl, beat egg yolks and sugar together until smooth
- Stir in scalded milk
- Place in top of double boiler and cook until mixture begins to thicken
- Just before removing from heat, add gelatin
- Stir until gelatin is dissolved
- Add vanilla and *cool*
- When cool, place the whipping cream in a bowl and beat until stiff peaks are formed
- Fold whipped cream into the *cooled* custard filling
- Place in springform pan that is lined with ladyfingers
- Refrigerate
- When ready to serve, unmold on a cake plate
- Slice as a cake
- MAY SERVE WITH FRESH STRAWBERRIES TO THE SIDE OF PLATE
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