"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

CHARLOTTE RUSSE Recipe

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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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