Ingredients Jump to Instructions ↓

  1. for Caramel Charlotte Russe Recipe

  2. 1/4 box gelatine or 1 tablespoon granulated gelatine

  3. 1/4 cup cold water

  4. 1/2 cup scalded cream

  5. 1/3 cup sugar, caramelized

  6. 1/4 cup powdered sugar

  7. 1 1/2 teaspoons vanilla

  8. Whip from 3 1/2 cups cream

  9. 6 lady fingers

Instructions Jump to Ingredients ↑

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

  2. 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.

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

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

  5. Turn in mixture, and chill.

  6. Serve garnished with cubes of Wine Jelly.

  7. 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.

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


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