Charlotte Russe
- 1 quart cream
- Wine
- 1/2 box gelatin
- 1 Tbsp cold water
- 1 Tbsp boiling water
- 1 1/2 pint cream
- 4 egg whites, very lightly beaten
- Sponge cake
Sweeten 1 quart of cream. Flavor it with wine and whip lightly.
Dissolve the gelatin in cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Add half a pint of cream. When cold, stir into the whipped cream.
Stir the beaten egg whites into the cream. When it begins to stiffen, pour into a glass bowl lined with strips of sponge cake.
Whip, sweeten and flavor another pint of cream and garnish the dish.
Dissolve the gelatin in cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Add half a pint of cream. When cold, stir into the whipped cream.
Stir the beaten egg whites into the cream. When it begins to stiffen, pour into a glass bowl lined with strips of sponge cake.
Whip, sweeten and flavor another pint of cream and garnish the dish.
Submitted by Feb 4, 2010
15 min
30 min
45 min