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Charlotte Russe

  • Sponge cake
  • Snow or pounded ice
  • 1 1/2 pint cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 box gelatine
Cut sponge cake into slices about half an inch thick and line 3 molds with them, leaving a space of half an inch between each slice. Set the molds aside. Take a deep tin pan and fill about 1/3 full of either snow or pounded ice and into this, set another pan that will hold at least 4 quarts. Into a deep bowl (a whip churn is better) place the cream (if the cream is very thick, take 1 pint of cream and 1/2 pint of milk) and whip it to a froth. When the bowl is full, skim the froth into the pan which is standing on ice and repeat this until the cream is all froth. Then with a spoon, draw the froth to one side and you will find that some of the cream has gone back to milk. Turn this into the bowl again and whip as before. When the cream is all whipped, stir into it the powdered sugar, vanilla and 1/2 box gelatine (which has been soaked in enough cold water to cover it for approximately an hour and then put in boiling water , about 1/2 cup, enough to dissolve it.) Stir from the bottom of the pan until it begins to grow stiff. Fill the molds and refrigerate for approximately an hour, or until ready to serve.

When ready to serve, loosen lightly on the sides and turn out on a flat dish. Have the cream ice cold when you begin to whip it. It would help to put a lump of ice into the cream while whipping it.
Submitted by Tess M Jun 4, 2009 9 min 120 min 129 min

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