Reference > Farmer's Cookbook > COLD DESSERTS > Charlotte Russe
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Charlotte Russe

1/4 box gelatine or
1/3 cup powdered sugar
1 tablespoon granulated gelatine
Whip from 31/2 cups thin cream
1/4 cup cold water
11/2 teaspoons vanilla
1/3 cup scalded cream
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 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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Crême aux Fruits Orange Trifle  
 
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