Charlotte Russe with Figs, a la Chantilly

Ingredients

• Three tablespoons milk
• three tablespoons sugar
• three tablespoons dissolved Cox’s gelatine
• one tablespoon brandy
• one cup whipped cream

Method

1. 1

   Stir milk, sugar, gelatine, and brandy together on ice.

2. 2

   When cold, mix the cream gently to it.

3. 3

   Fill moulds, leave on ice until cold.

4. 4

   Dip in warm water and turn out on pastry or on a fig a la Bavaroise.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 524. The excerpt below is the record exactly as published.

Charlotte Russe with Figs, a la Chantilly Charlotte Russe aux Figues, a la Chantilly Cook figs in little water, lemon juice, brandy, and sugar until very soft. Leave in the juice until cold. When cold, glaze little round plain moulds with aspic and when the aspic is cold, line with the figs — the inside turned to the aspic. Decorate around on the top with green cream that contains some gelatine, and fill with the charlotte russe. Filling. Three tablespoons milk, three tablespoons sugar, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one cup whipped cream

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