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Charlotte Russe

southern.chef's picture
Charlotte Russe has a fine taste. Charlotte Russe gets its desired taste from eggs mixed with milk and sour cream, flavored with vanilla extracts and topped with strawberry sauce. Charlotte Russe is inspired by many food joints across the world.
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄4 Cup (4 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg yolks 4
  Milk 1 1⁄3 Cup (21.33 tbs)
  Vanilla extract 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Chopped almonds 1⁄3 Cup (5.33 tbs), toasted
  Whipping cream 1 Cup (16 tbs), whipped
  Ladyfingers 16 , split
  Strawberry sauce 1 Cup (16 tbs)
Directions

Sprinkle gelatin over cold water; let stand 1 minute.
Set aside.
Combine sugar and egg yolks in a heavy saucepan; beat at medium speed with an electric mixer until thick and pale.
Add milk, and cook over medium heat, stirring constantly, until thermometer registers 160° (about 5 minutes).
Add reserved gelatin mixture, stirring until gelatin dissolves.
Stir in vanilla, sour cream, and toasted almonds; cool mixture slightly.
Fold in whipped cream.
Line a 2 quart mold with 20 x 2 inch strips of wax paper, slightly overlapping.
Line sides and bottom of mold with ladyfingers.
Spoon cream mixture over ladyfingers.
Arrange remaining la dyfingers over cream mixture.
Chill at least 8 hours.
Invert mold, and remove dessert.
Carefully peel off wax paper.
Serve with Strawberry Sauce, and garnish, if desired.

Recipe Summary

Course: 
Dessert
Method: 
Chilling

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