Charlotte Russe
A dish that gets its character from box gelatine or 1 tablespoon granulated gelatine and scalded cream.
contains dairy
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- ¼ cup cold water
- ⅓ cup scalded cream
- ⅓ cup powdered sugar
- Whip from 3½ cups thin cream
- 1½ teaspoons vanilla
- 6 lady fingers
Make it lactose-friendly
- ⅓ cup scalded cream → lactose-free cream or coconut cream
- Whip from 3½ cups thin cream → lactose-free cream or coconut cream
Steps
- 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 one-third at a time. Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip. Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart. Turn in mixture, and chill. Serve garnished with cubes of Wine Jelly. Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube. Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.
Nutrition (estimated, per serving)
| Calories | 327 |
|---|---|
| Protein | 2.4 g |
| Fat | 15.3 g |
| Carbs | 43.0 g |
| Fiber | 0.0 g |
| Sodium | 59 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States