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Charlotte Russe With Sour Cream

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  Lady fingers 12 , split
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Slightly beaten egg yolks 4
  Dairy sour cream 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Egg whites 4
  Whipping cream 1 Cup (16 tbs)
  Raspberry sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Line the sides of a 2-quart mold or souffle dish with ladyfingers.
Place 6 split ladyfingers spoke fashion in bottom of mold, trimming as necessary to fit.
In medium saucepan combine gelatin, sugar, and salt.
Stir in milk and yolks.
Cook and stir over medium-low heat till mixture coats a metal spoon.
Remove from heat; gradually stir into sour cream.
Stir in vanilla.
Chill till mixture mounds slightly.
Beat egg whites till stiff peaks form.
Fold in gelatin mixture.
Whip cream till soft peaks form; fold in.
Spoon into lined mold.
Chill several hours or overnight till firm, To serve, unmold on platter and drizzle with a little Raspberry Sauce.
Garnish with fresh or frozen raspberries, if desired; pass remaining sauce.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2848 Calories from Fat 1394

% Daily Value*

Total Fat 156 g239.9%

Saturated Fat 93.7 g468.5%

Trans Fat 0 g

Cholesterol 1236.6 mg412.2%

Sodium 1292.6 mg53.9%

Total Carbohydrates 274 g91.2%

Dietary Fiber 4.6 g18.2%

Sugars 260 g

Protein 70 g140%

Vitamin A 63.7% Vitamin C 53.6%

Calcium 111.7% Iron 20.9%

*Based on a 2000 Calorie diet

Charlotte Russe With Sour Cream Recipe