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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.
Submitted by Tess M Feb 4, 2010 15 min 30 min 45 min
Recipe Rascal