Charlotte Russe With Brandy
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
Soften gelatin in cold water and dissolve it in scalded milk.
Stir in sugar.
Beat egg yolks until light and pale yellow.
Gradually add a little of the gelatin milk mixture to egg yolks, and then pour mixture into top of double boiler.
Cook custard over hot, but not boiling water until it begins to thicken.
Whip egg whites until stiff, add salt, whipped cream, and fold lightly into custard.
Line a charlotte mold with Lady fingers, decoratively arranged on the bottom and standing upright against inside wall of mold.
Pour in the custard and chill in refrigerator.
Unmold and garnish with Maraschino cherries and whipped cream.