Home › Puddings And Desserts › Charlotte Russe

Charlotte Russe

I quart of good cream 3/4 cup of powdered sugar I teaspoonful of vanilla 1/2 pound of lady fingers 1/2 box of gelatine 1½ gill sherry (if you use wine) Cover the gelatine with cold water, and let it soak for a half hour. Whip the cream and lay it on a sieve to drain. Line two plain two-quart moulds with the lady fingers. Now turn the cream into a large basin and place it in a pan of cracked ice: add to the soaked gelatine just enough boiling water to dissolve it. Now add the sugar carefully to the cream, then the vanilla and wine, and last, strain in the gelatine. Commence to stir immediately; stir from the sides and bottom of the basin until it begins to thicken, then pour into the moulds and stand away on the ice to harden.