"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for CHARLOTTE RUSSE, by , is from Favorite Recipes Collected by Family and Friends, 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!

Donna Kaufmann


1 package plain gelatin
cup cold water
1 cup whipping cream
3 large eggs, separated Pinch of salt
5 tablespoons sugar
3 tablespoons rum
1 (3-oz.) package lady fingers, split

Dissolve gelatin in cold water placed over boiling water; cool. Whip cream until nearly stiff; refrigerate. Beat egg whites with salt. Gradually add 3 tablespoons sugar; beat until very stiff and refrigerate. Beat egg yolks, add 2 tablespoons sugar and beat until light and fluffy. Add cooled gelatin to egg yolks, then add rum. Fold in egg whites, then fold in whipped cream. Put 3 lady finger pieces in each sherbet glass (work fast); fill each glass with charlotte. Refrigerate 3-4 hours or overnight. Top with Raspberry Sauce just before serving. Serves about 8.

Raspberry Sauce:
1 10-ounce box frozen raspberries, thawed
cup sugar
1 heaping teaspoon cornstarch

Add a little water to berries and bring to boil. Press through a strainer to remove seeds and return to stove. Mix sugar and cornstarch; add a little water to make a paste. Stir into boiling berries and cook a few minutes. Cool and refrigerate till serving time.




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