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Charlotte Russe

sweet.chef's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Semi-sweet chocolate 3 Ounce
  Milk 2 Cup (32 tbs)
  Egg yolks 4 , slightly beaten
  Rum 3 Tablespoon
  Ladyfingers 15 , split lengthwise
  Egg whites 4
  Whipping cream 1⁄2 Pint (1 Cup)
  Whipped cream 4 Tablespoon (If Desired)
Directions

In a small saucepan, combine sugar and gelatin.
Add chocolate.
Stir in milk and egg yolks.
Stir constantly over low heat until smooth and slightly thickened.
If flecks of chocolate remain, beat with a whisk or rotary beater.
Pour into a large mixing bowl.
Refrigerate, stirring occasionally, until gelatin begins to set.
Sprinkle rum on, ladyfingers.
Stand about 18 ladyfinger halves upright around side of an 8-inch springform pan.
In a large bowl, beat egg whites until stiff but not dry.
Whip cream in a medium bowl.
Fold egg whites into cooled chocolate mixture, then fold in whipped cream.
Spoon half the mixture into pan lined with ladyfingers.
Arrange remaining 12 ladyfinger halves over filling in mold.
Top with remaining filling.
Chill until firm.
Unmold.
Garnish with additional whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gelatin
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes

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