|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Heavy cream||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Peach halves||1⁄4 Cup (4 tbs) (Fresh Or Brandied)|
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Brandy sauce||1 Tablespoon|
Sprinkle gelatin over 1/4 cup cold water to soften.
Scald milk in the top of a double boiler.
Beat egg yolks vigorously, adding sugar and salt a little at a time.
Pour in a little of the hot milk, beating constantly.
Pour back into milk and cook over boiling water until thick enough to coat a wooden spoon.
Remove from heat and stir in gelatin until dissolved.
Cool, then fold in stiffly beaten egg whites and whipped cream.
Line a greased 1 1/2 quart mold with ladyfingers, pour in the charlotte mixture, and chill until firm.
Turn out onto serving platter and garnish with fresh or brandied peach halves.
Serving size: Complete recipe
Calories 2013 Calories from Fat 1119
% Daily Value*
Total Fat 127 g194.7%
Saturated Fat 71.4 g357%
Trans Fat 0 g
Cholesterol 1225.2 mg408.4%
Sodium 1134.2 mg47.3%
Total Carbohydrates 159 g53%
Dietary Fiber 7 g27.9%
Sugars 139.9 g
Protein 75 g149.3%
Vitamin A 118.2% Vitamin C 77%
Calcium 95.5% Iron 32.8%
*Based on a 2000 Calorie diet