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Charlotte Russe

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Ingredients
  Mixed candied fruit 3⁄4 Cup (12 tbs)
  Chopped maraschino cherries 1⁄2 Cup (8 tbs)
  Maraschino cherry juice 1⁄4 Cup (4 tbs)
  Egg yolks 4
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Pinch
  Milk 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Almond extract 1 Teaspoon
  Chopped toasted pecans 1⁄2 Cup (8 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Ladyfingers 100 Gram
  Sweetened whipped cream 1 Tablespoon
  Maraschino cherries 1⁄4 Cup (4 tbs)
Directions

Combine candied fruit and cherries in small dish.
Add maraschino cherry juice and let stand at room temperature 1 hour, stirring often.
Beat egg yolks in top of double boiler.
Beat in sugar.
Add salt and milk and stir to blend.
Set over simmering water and cook, stirring, until mixture coats a metal spoon (about 20 minutes).
Add gelatin to water and let stand 5 minutes.
Add to hot egg yolk mixture and stir until gelatin is dissolved.
Remove from heat.
Stir in soaked fruit and almond extract.
Set in ice water and chill until beginning to hold shape.
Fold in pecans.
Whip 1 1/2 cups cream until stiff peaks form and fold into gelatin mixture.
Line bottom and sides of charlotte mold or 2-qt. casserole or bowl completely with Ladyfingers (cut the Ladyfingers to fit).
Pour in gelatin mixture.
Chill several hours until set.
Unmold on serving plate and decorate base and top with rosettes of whipped cream and maraschino cherries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Gourmet

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