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Charlotte Russe

21st.Century.Chef's picture
Ingredients
  Lemon jelly tablet 1
  Boiling water 3⁄4 Cup (12 tbs)
  Glace cherries 6
  Angelica pieces 12
  Sponge finger biscuits 18
  Gelatin envelope 1⁄4 Ounce (1 Envelope)
  Water 90 Milliliter
  Whole egg powder 60 Milliliter (Dried Powder)
  Caster sugar 50 Gram
  Milk 275 Milliliter
  Vanilla essence 5 Milliliter
  Double cream 250 Milliliter
Directions

1. Make up the jelly following the directions on the packet. Pour 150 ml/1/4 pt/2/3 cup into a 15 cm/6 in deep round cake tin or charlotte mould. Pour the remainder into a shallow dish. Leave to set.
2. Using halved or quartered glace cherries and angelica cut into diamond shapes, make a decoration on the jelly which will look attractive when the charlotte is turned out.
3. Trim one end of the sponge finger biscuits with a sharp knife so they will stand firmly and arrange around the edge of the tin with the sugar side against the tin. Trim the sides of the biscuits if necessary with a sharp knife to get a good fit.
4. Sprinkle the gelatine over 30 ml/2 tbls of the water and leave to soak. Blend the dried egg and remaining water to a smooth cream. Stir in the sugar.
5. Heat the milk and vanilla essence in a small saucepan just to boiling point. Whisk on to the egg mixture. Return to the rinsed-out pan and cook over a low heat until the mixture thickens slightly. Do not allow to boil. Add the gelatine and stir until dissolved. Place the pan in a bowl of cold water and stir occasionally until just on the point of setting.
6. Whip the cream until stiff, fold into the custard mixture and turn at once into the lined tin. Leave to set, then chill.
7. To turn out the charlotte, dip the tin quickly in hot water and invert on to a serving dish. Chop the jelly set in the shallow dish and arrange around the base of the charlotte.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian

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