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Charlotte Russe With Glace Cherries

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  Lemon jelly 1 Pint
  Hot water 4 Tablespoon
  Angelica 1 Tablespoon
  Glace cherries 1 Tablespoon
  Double cream 1⁄2 Pint
  Milk 1⁄4 Pint
  Sponge fingers 7 Ounce (1 Packet)
  Caster sugar 2 Ounce
  Gelatin 1⁄2 Ounce
  Vanilla/Liqueur 1 Tablespoon

Prepare the jelly and allow it to cool.
Put a 1/4 inch (6 mm.) layer in the bottom of a souffle dish or similar dish.
Chill to set the jelly.
Arrange decorations of cherry and angelica on the jelly and spoon over more jelly to the depth of 1/2 inch (1 cm.) total.
Chill to set.
Trim the ends of the sponge fingers to make them fit upright round the sides of the dish.
Dip each in jelly to make it stick in place.
Chill again.
Dissolve the gelatine in the water.
Whip .the cream lightly and gradually whip in the milk and sugar.
Fold in the gelatine and add flavouring to taste.
Pour carefully into the mould.
Chill to set.
Unmould and decorate with any remaining jelly, chopped.
The recipe can be varied by adding chopped fruit to the cream mixture before putting it in the mould.

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