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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Charlotte Recipe

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This recipe for Charlotte is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pt. whipping cream
3 eggs (separated)
1 T. Knox gelatin dissolved in 1/2 C. water
1/3 c. sugar
1/2 c. dry sherry
1 pkg. lady fingers(without filling)
Directions:
Directions:
Beat egg whites until stiff. Then whip cream until stiff peaks form. Beat egg yellows until very light, add sugar. Continue beating while adding gelatin & sherry. Fold in egg whites. Pour into decorative bowl that has been lined with lady fingers. Refrigerate until ready to serve.
Personal Notes:
Personal Notes:
I find I do better dissolving gelatin in cold water and then heating slowly until dissolved. It does not lump this way. Use only dry sherry, cream sherry gives it a funny taste.

 

 

 

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