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CHARLOTTE RUSSE 1 envelope unflavored gelatin 6 Tbsp. sugar 2 eggs, separated 3/4 c. milk 6 Tbsp. cream sherry 12 ladyfingers, split 1 1/2 c. heavy cream whipped cream maraschino cherries, with stems In top of double boiler, combine gelatin and sugar; mix well. Beat egg yolks and milk slightly; stir into gelatin mixture. Cook over simmering water, stirring constantly, until mixture coats a metal spoon. Remove from heat; stir in 3 tablespoons sherry. Refrigerate, covered and stirring occa- sionally, until mixture mounds slightly, about 30 minutes. Rinse a 7 or 8 cup Charlotte-Russe mold or straight-sided mold with cold water; drain well. Line side of mold with 12 lady- finger halves. Sprinkle remaining ladyfinger halves with rest of sherry. Set aside. Beat egg whites until stiff, but not dry. Whip 1 1/2 cups cream. With rubber scraper or wire whisk, fold egg whites, then cream, into chilled gelatin mixture; just until combined. Pour a third of the custard into lined mold. Layer with half the ladyfingers. Add another third of the custard. Top with rest of ladyfingers. Add rest of custard. Refriger- ate until firm, at least 4 hours. To unmold: With small spatula, loosen around edge of mold. Invert mold over serving plate; hold a hot, damp dishcloth over mold; shake to release. Garnish with mounds of whipped cream and cherries. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |