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Pistachio Charlotte Russe

molly.ace's picture
A delicious dessert can give the perfect ending to any meal. This heavenly pistachio charlotte russe is a wonderful combination of all things good. Every bite into this is an out of this world feel. Make the most of it.
Ingredients
  Shortening 1 Tablespoon
  Ladyfingers 8 , split and halved
  Chopped pistachio nuts 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Eggs 2 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
Directions

Melt chocolate pieces and shortening together in double boiler; remove from heat.
Dip rounded side and 1 end of each ladyfinger into chocolate; coat with nuts.
Stand, chocolate end up, around edge of 9-inch springform pan.
Place any remaining lady- fingers on bottom.
Chill.
Soften gelatin in 1/4 cup milk.
Beat egg yolks; stir in remaining milk.
Combine gelatin, 1/4 cup sugar and egg yolk mixture in double boiler.
Cook over simmering water, stirring constantly, for about 6 minutes or until mixture coats spoon.
Remove from heat; strain into large bowl.
Chill until partially set.
Stir in lemon rind and juice.
Whip egg whites until foamy; beat in remaining sugar, one tablespoon at a time, until soft peaks form.
Fold egg whites and whipped cream into gelatin mixture; pour into ladyfinger-lined pan.
Chill for 3 hours or until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Party
Servings: 
8

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