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Charlotte Russe

Dessert.Master's picture
Ingredients
  Ladyfingers 20 (Single)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 2 Tablespoon
  Egg yolks 4
  Honey 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Vanilla bean 1 Inch
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Line a 1 -pint charlotte mold or small casserole with ladyfingers.
Cut the ladyfingers to fit together as tightly as possible along the bottom and sides of the mold.
Soak gelatin in water.
In a small mixing bowl, combine egg yolks and honey; stir until smooth and creamy.
In the top of a double boiler, scald milk with vanilla bean and gradually pour it over the egg mixture, stirring briskly.
Return mixture to double boiler and place over hot water.
Cook, stirring constantly, until smooth and thick.
Remove from heat and discard vanilla bean.
Add gelatin and stir until dissolved.
Cool.
Fold in whipped cream (reserving 1/2 cup for decoration) and pour pudding into prepared, lined mold.
Chill.
When ready to serve, unmold onto a serving plate and decorate lightly with whipped cream.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling

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