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Charlotte Russe

  • 1/4 box gelatine or
  • 1 tablespoon granulated gelatine
  • 1/4 cup cold water
  • 1/3 cup scalded cream
  • 1/3 cup powdered sugar
  • Whip from 3 1/2 cups thin cream
  • 1 1/2 teaspoons vanilla
  • 6 lady fingers
Soak gelatine in cold water, dissolve in scalded cream, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding 1/3 at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trims ends and sides of lady fingers, place around inside of a mold, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished beautifully with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual molds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual molds are frequently lined with thin slices of sponge cake cut to fit molds.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min


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