"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 Russe Recipe

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This recipe for Charlotte Russe, by , is from Skogsholm Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Skogsholm

Category:
Category:

Ingredients:  
Ingredients:  
Russe:

12 ladyfingers split
2 envelopes unflavored gelatin
3/4 c sugar
1/4 t salt
2 c milk
4 slightly beaten egg yolks
1 c dairy sour cream
2 t vanilla
4 egg whites
1 c whipping cream

Raspberry Sauce:

2 10 oz packages frozen red raspberries
1/4 c sugar
4 t cornstarch

Directions:
Directions:
Russe:

Line the sides of a 2 quart mold or souffle dish with ladyfingers. Place 6 split ladyfingers spade fashion in bottom of mold, trimming as necessary to fit. In medium saucepan combine gelatin, sugar and salt. Stir in milk and yolks. Cook and stir over medium-low heat until mixture coats a metal spoon. Remove from heat; gradually stir into sour cream. Stir in vanilla. Chill until mixture mounds slightly.

Beat egg whites until stiff peaks form. Fold in gelatin mixture. Whip cream till soft peaks form; fold in. Spoon into lined mold. Chill several hours or overnight until firm. To serve, un-mold on platter and drizzle with a little Raspberry Sauce. Garnish with fresh or frozen raspberries, if desired; pass remaining sauce.

Raspberry Sauce:

Thaw 2 10 oz packages frozen red raspberries; drain, reserving 1/2 cup syrup. In saucepan combine sugar and cornstarch. Stir in reserved syrup; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Cool slightly; stir in raspberries. Chill. Makes 1 1/2 cups.

Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
Prep Time: 1 hour; Total time: 10 hours
Personal Notes:
Personal Notes:
This recipe is very special to me since my Aunt Arlene gave me this recipe because of my name. My whole family loves it and it is requested by some members in place of a birthday cake!

 

 

 

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