Charlotte Russe

Lay a round sheet of white paper at the bottom of a charlotte mold and line it all around with well-pared lady fingers (No. 3377). Boil a pint of milk with half a split vanilla bean; beat up in a vessel six egg-yolks with six ounces of sugar and dilute the preparation with the boiling milk; pour it at once into the saucepan and thicken over a moderate fire without letting it come to a boil. Then take out the vanilla and add two leaves of gelatine softened in cold water then melted in a grill of boiling water. Run the whole through a fine Chinese strainer into a vessel and leave to cool until it begins to thicken slightly. Then mix with it the volume of three pints of whipped cream and pouring it at once into the charlotte mold cover with another round of paper and place the mold on ice for an hour and a half. When ready to use invert the charlotte on a cold dish covered with a napkin, remove the upper paper and place on top a cover, made with the same paste as the lady fingers, cut the same dimension as the charlotte, icing it with a white vanilla icing (No. 102) and decorate with a handsome design of preserved fruits or with royal icing.