Charlotte Russe
- 1 ounce isinglass or gelatin
- 1/2 pint milk
- Vanilla bean
- 1 pint cream
- 6 Tbsp Madeira or sherry wine
- 4 egg yolks
- 4 heaping Tbsp sugar
- 4 egg whites, beaten to a stiff froth
- Slices of sponge cake or lady fingers
Dissolve the isinglass or gelatin in milk on the stove with a piece of vanilla bean. When the isinglass or gelatin is all dissolved, take out the bean.
Whip the cream to a froth with Madeira or sherry wine.
Beat the egg yolks with the sugar.
When the gelatin is a little cool, stir it into the yolks and sugar. Add the beaten egg whites and whipped cream. Beat all together for a few minutes (be patient, you rascal).
Pour into a mold lined with slices of sponge cake or lady fingers. Set in the refrigerator.
Whip the cream to a froth with Madeira or sherry wine.
Beat the egg yolks with the sugar.
When the gelatin is a little cool, stir it into the yolks and sugar. Add the beaten egg whites and whipped cream. Beat all together for a few minutes (be patient, you rascal).
Pour into a mold lined with slices of sponge cake or lady fingers. Set in the refrigerator.
Submitted by Apr 18, 2010
15 min
30 min
45 min