|Confectioners sugar||1 1⁄2 Cup (24 tbs), sifted|
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||3 Drop|
|Whipping cream||2 1⁄2 Cup (40 tbs)|
Place 1 cup of the sugar and the egg yolks in the top of a double boiler.
Beat over the heat until creamy.
As soon as it begins to thicken, remove the mixture from heat and continue beating until really thick.
Dissolve the gelatin in 4 tablespoons water over a low heat.
Heat the milk in another pan, remove from the heat and add the vanilla extract and the dissolved gelatin.
Stir a few spoonsful of the hot milk into the egg mixture, then pour the egg mixture very carefully into the milk.
Allow to cool until on the point of setting.
Meanwhile, whip the cream fairly stiffly with the rest of the sugar and fold into the cooled mixture.
Rinse a 2 1/2 pint capacity mold and fill with the cream mixture.
Put in the refrigerator and leave until set.
To serve, invert the mold over a serving dish, cover with a hot cloth and carefully lift the mold off.
The charlotte can be decorated with piped cream and candied fruit.