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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.

Submitted by Tess M Apr 18, 2010 15 min 30 min 45 min

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