Charlotte Russe With Sour Cream
|Lady fingers||12 , split|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Slightly beaten egg yolks||4|
|Dairy sour cream||1 Cup (16 tbs)|
|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.