Caramel Charlotte Russe Recipe

Soak gelatine in cold water, dissolve in scalded cream and carmalized sugar mixture, strain into a bowl, and add sugar and vanilla.

Set bowl in pan of ice-water and stir constantly until it begins to thicken, then fold in whip from cream, adding one-third at a time.

Should gelatine mixture become too thick, melt over hot water, and again cool before adding whip.

Trim ends and sides of lady fingers, place around inside of a mould, crust side out, one-half inch apart.

Turn in mixture, and chill.

Serve garnished with cubes of Wine Jelly.

Charlotte Russe is sometimes made in individual moulds; these are often garnished on top with some of mixture forced through a pastry bag and tube.

Individual moulds are frequently lined with thin slices of sponge cake cut to fit moulds.