Charlotte Russe with Kirsch
|Sugar||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla bean||1 Inch|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Lady finger||12 , split|
1. Combine the egg yolks and sugar and work the mixture with a wooden spoon until smooth. Bring the milk to a boil with the vanilla bean. Add it gradually to the yolk mixture, stirring rapidly with a wire whisk. Cook over boiling water until the mixture thickens.
2. Soften the gelatin in the cold water and add it to the custard, stirring until the gelatin dissolves. Remove the vanilla bean. Cool the custard but do not let it set. Add the kirsch.
3. Whip the cream until it stands in moist peaks and fold it into the custard.
4. Line a two-quart mold with lady fingers. Outline the bottom first by placing a small round of lady finger in the center. Cover the bottom with a daisy-petal pattern with the small round as a center. Stand lady fingers side by side upright and close together around the sides. Pour the custard mixture into the mold and chill until set, about two hours. Unmold and serve. The charlotte may be served with fruit sweetened to taste and flavored with kirsch.