Charlotte Russe

Ingredients

• 2 teaspoons gelatine
• 4 cup scalded milk
• 14 teaspoons vanilla
• 2 tablespoons cold water
• I cup powdered sugar
• 1 cup cream
• 18 lady fingers

Method

1. 1

   Soak gelatine in cold water for five minutes and dissolve over boiling water.

2. 2

   To milk, add sugar, vanilla and gelatine.

3. 3

   Chill until it begins to thicken, then fold in whipped cream, adding one-third at a time.

4. 4

   Trim ends and sides of lady fingers, place close together around inside of sherbet glasses, crust side out.

5. 5

   Fill centre with cream mixture, place in Prestcold to chill thoroughly.

6. 6

   Top with cherry or other fruit garnish.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 7. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE 2 teaspoons gelatine 4 cup scalded milk 14 teaspoons vanilla 2 tablespoons cold x cup powdered sugar I cup cream water 18 lady fingers Soak gelatine in cold water for five minutes and dissolve over boiling water. To milk, add sugar, vanilla and gelatine. Chill until it begins to thicken, then fold in whipped cream, adding one-third at a time. Trim ends and sides of lady fingers, place close together around inside of sherbet glasses, crust side out. Fill centre with cream mixture, place in Prestcold to chill thoroughly. Top with cherry or other fruit garnish. CHOCOLATE CHARLOTTE Melt one square unsweetened chocolate, add scalded milk and sugar and cook until smooth. Cool. Add vanilla and gelatine and follow above method. ORANGE SPONGE 2 teaspoons gelatine Juice and grated rind of | lemon 4% cup sugar 2 tablespoons cold water I cup orange juice 4 eggs Soak gelatine in cold water for five minutes. Mix lemon juice and rind, orange juice, sugar and beaten egg yolks and cook over hot water until mixture thickens slightly, stirring constantly. Add gelatine and stir until dissolved. Cool. When it begins to thicken, fold in stiffly beaten egg whites. Turn into small individual moulds and place in Prestcold to become firm. Unmould and serve with a garnish of whipped cream and orange sections. STRAWBERRY BAVARIAN CREAM 2 tablespoons gelatine 14 cups crushed fresh strawberries or % cup cold water 14 cups canned berries, drained of 4 cup fruit juice their juice 1 [5 cups cream

Cook this with the app: pantry check, scaling, and the assistant.