Charlotte Russe Recipe
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Category: |
Category: |
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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
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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. |
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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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