Charlotte Russe
- 1/4 box gelatin
- 1/2 cup cold milk
- 1 pint whipped cream
- 1/2 cup pulverized sugar
- Salt
- 2 egg whites, beaten
- Vanilla extract
- Lady fingers or slices of sponge cake
Soak the gelatin in chilled milk for about an hour. When dissolved, set up in hot water, making the gelatin lukewarm. Add sugar, a little salt and the beaten egg whites into the whipped cream. Flavor with vanilla. Add the gelatin and strain while pouring in. Stir constantly until the gelatin is well mixed with the cream. When nearly stiff enough to drop, turn into a mold lined with lady fingers or narrow slices of sponge cake, first dipping the cake into an egg white.
Submitted by Sep 24, 2009
15 min
30 min
45 min