CHARLOTTE RUSSE Recipe
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Ingredients: |
Ingredients: 1 package plain gelatin
¼ 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
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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
½ 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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