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Charlotte Russe Recipes
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Vanilla Flavored Charlotte Russe
The charlotte russe is a gelatin and cake dessert flavored with vanilla. Made with a base of angel cake topped with gelatin, milk, eggs and cream custard, the charlotte russe is chilled and served as a luscious dessert. - 48.5267
In a small saucepan, combine sugar and gelatin.
Stir in milk and egg yolks.
Stir constantly over low heat until smooth and slightly thickened.
If flecks of chocolate remain, beat with a whisk or rotary beater.
Pour into a large mixing... - 47.3004
Neapolitan Charlotte Russe
A delicious dessert can give the perfect ending to any meal. This heavenly neapolitan charlotte russe is a wonderful combination of all things good. Every bite into this is an out of this world feel. Make the most of it. - 47.2606
Soften gelatin in milk in top of double boiler.
Beat egg yolks and add to milk together with 1/4 cup sugar and the salt.
Cook over simmering (not boiling) water, stirring constantly, until mixture is thickened and smooth.
Stir in vanilla.
Stir... - 46.5643
Lightly oil the bottom of a 1-quart (1-liter) charlotte mold.
Pour a thin layer of the lemon gelatin into the mold.
When the gelatin is nearly set, arrange the candied lemon slices on top.
Pour another thin layer of the gelatin on top.
Arrange the... - 46.1953
Sherried Charlotte Russe
1) Place gelatin in 1/4 cup milk to soften and keep aside.
2) Mix together eggs and sugar beating till light in color.
3) Mix in salt and 2 cups milk.
4) Cook in top of double boiler and stir frequently till thickened.
5) Take off from heat and blend... - 45.5159
1. Take a Charlotte mold or any 1 1/2-quart mold and line the bottom using rounded the ladyfingers.
2. Brush some apricot jam on the bottom of the ladyfingers.
3. Dissolve some soft gelatin over hot water.
4. Make some whipped cream by stirring until... - 44.9618
Combine candied fruit and cherries in small dish.
Add maraschino cherry juice and let stand at room temperature 1 hour, stirring often.
Beat egg yolks in top of double boiler.
Beat in sugar.
Add salt and milk and stir to blend.
Set over simmering water and... - 43.3113
Place the rim of a 9 inch (23 centimeter) springform pan on a cake plate; cut ladyfingers straight at one end so they will stand upright in pan.
Arrange them around inside of rim, rounded side out.
Mix chocolate pudding with 1 cup of the milk in a heavy... - 43.0823
Charlotte Russe With Sour Cream
Line the sides of a 2-quart mold or souffle dish with ladyfingers.
Place 6 split ladyfingers spoke fashion in bottom of mold, trimming as necessary to fit.
In medium saucepan combine gelatin, sugar, and salt.
Stir in milk and yolks.
Cook and stir over... - 42.7955
Charlotte Russe has a fine taste. Charlotte Russe gets its desired taste from eggs mixed with milk and sour cream, flavored with vanilla extracts and topped with strawberry sauce. Charlotte Russe is inspired by many food joints across the world. - 42.7248
Charlotte Russe With Brandy
Soften gelatin in cold water and dissolve it in scalded milk.
Stir in sugar.
Beat egg yolks until light and pale yellow.
Gradually add a little of the gelatin milk mixture to egg yolks, and then pour mixture into top of double boiler.
Cook custard over hot,... - 42.3561
In a mixing bowl beat the egg yolks with the sugar until light in color.
Stir in the milk.
Transfer to a saucepan and bring to boil over high heat.
Reduce heat and cook, stirring constantly, for about eight to ten minutes or until thickened.
Do not boil.
Add... - 42.3136
Grape Charlotte Russe
Pour cold water into a small bowl, and sprinkle gelatin on top.
Set aside for a few minutes to soften.
In a 2-quart saucepan, mix together 3 cups milk and honey.
Dissolve cornstarch in remaining 1/2 cup milk.
Add to milk mixture in saucepan.
Heat to scalding,... - 41.6948
Sprinkle gelatin over cold water to soften.
Mix together egg yolks, sugar, and salt.
Pour hot milk, a little at a time, over the yolk mixture, beating hard all the time.
Cook over a low heat, stirring constantly, until mixture is smooth and... - 41.5444
Simple Charlotter Russe
Bake sponge cake in a 7 x 11 inch pan.
Cut the cooled cake into 1/2-inch slices and line bottom and sides of an 8 1/2-inch spring form pan.
Soften gelatin in cold water for 5 minutes.
Scald milk in the top of a double boiler, add sugar, salt and softened... - 40.2039
Charlotte Russe With Glace Cherries
Prepare the jelly and allow it to cool.
Put a 1/4 inch (6 mm.) layer in the bottom of a souffle dish or similar dish.
Chill to set the jelly.
Arrange decorations of cherry and angelica on the jelly and spoon over more jelly to the depth of 1/2 inch (1 cm.)... - 40.026
Sugary Charlotte Russe
Wet base of 8-inch springform pan.
Split ladyfingers; cut off 1/2 inch tip of each half.
Coat side of springform pan with corn syrup.
Place ladyfinger halves around side of pan, curved-end-up, to stand upright.
Mix gelatin, 1/2 cup sugar, and salt in 2-quart... - 39.7009
1. Make up the jelly following the directions on the packet. Pour 150 ml/1/4 pt/2/3 cup into a 15 cm/6 in deep round cake tin or charlotte mould. Pour the remainder into a shallow dish. Leave to set.
2. Using halved or quartered glace cherries and angelica... - 38.8978
Line a 1 -pint charlotte mold or small casserole with ladyfingers.
Cut the ladyfingers to fit together as tightly as possible along the bottom and sides of the mold.
Soak gelatin in water.
In a small mixing bowl, combine egg yolks and honey; stir until smooth... - 38.7357
Mandarin Charlotte Russe
You can make this sweet the day before the party.
In summer fill it with fresh raspberries or strawberries.
Rinse a 2 1/2 cup Charlotte mold with cold water.
Drain the fruit.
Dissolve the Jell-O thoroughly in 1 1/4 cups boiling water and add the fruit syrup... - 37.0994
Soften gelatin in cold water; dissolve gelatin mixture in scalded milk.
Add powdered sugar and vanilla.
Place bowl in a pan of ice water and stir mixture constantly until fluffy; fold in whipped cream.
Line 10 to 12 sherbet glasses with vanilla wafers.
Pour... - 35.4983
2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) Brand Black Cherry, Orange or Black Raspberry Flavor Gelatin 1 quart vanilla ice cream, softened 12 ladyfingers, split Whipped Topping, thawed Meanwhile, trim about 1 inch off one... - 31.7426
1. Split ladyfingers and arrange them in 4 sherbet glasses or dessert cups.
2. Chill the cream or evaporated milk; then whip until stiff.
3. Whip the egg white stiff, gradually adding the sugar.
4. Fold the cream into the egg white and stir in the vanilla.... - 23.9492