Charlotte Russe

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• 4 pint milk
• Yolks of 2 eggs
• 4 pint whipping cream
• 3 OzS. sugar
• ¢ gill sherry
• I teaspoonful vanilla essence
• 6 or 7 finger biscuits
• Sweet Jelly (Recipe No.1 or2)
• Decoration of glacé cherries

Method

1. 1

   Line the bottom of a soufflé tin with jelly and decorate it.

2. 2

   Cover with jelly.

3. 3

   Split the biscuits and fit around the sides.

4. 4

   Make a custard of eggs and milk, add sugar, and when cool, stir in dissolved Gelatine.

5. 5

   Add sherry and vanilla, mix gently into half whipped cream.

6. 6

   Pour into the mould.

7. 7

   When set, trim biscuits and dip the mould in warm water to turn out.

8. 8

   Decorate with chopped jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 37. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Seven to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 4 pint milk Yolks of 2 eggs 4 pint whipping cream 3 OzS. sugar ¢ gill sherry I teaspoonful vanilla essence 6 or 7 finger biscuits Sweet Jelly (Recipe No.1 or2) Decoration of glacé cherries

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