Angel Charlotte Russe Recipe
Ingredients
| Knox gelatin | 1 Tablespoon (Leveled) | |
| 1/2 Dozen Rolled, Stale Macaroons | ||
| 1 Dozen Marshmallows, cut in small pieces | ||
| 2 Tbs. Chopped, Candied Cherries | ||
| Blanched almonds | 1/4 Pound | |
| Sugar | 3/4 Cup (16 tbs) | |
| 2 Cups Cream or Evaporated Milk | ||
| Boiling water | 1/4 Cup (16 tbs) | |
| Cold water | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Vanilla | ||
Directions
Soak gelatin in cold water about 5 minutes.
Dissolve in boiling water and add sugar.
When mixture is cold, add cream or evaporated milk, beaten until stiff.
Add almonds, macaroons, marshmallows and candied cherries.
Flavor with vanilla.
Turn into a wet mold and chill.
Remove from mold and serve with angel food cake.
This dessert may be made more elaborate by cutting the top from an angel food cake and removing some of the inside, leaving a case with 3/4" walls.
Fill case with mixture, replace top of cake and cover with frosting.
Garnish with candied cherries and blanched almonds.
Dissolve in boiling water and add sugar.
When mixture is cold, add cream or evaporated milk, beaten until stiff.
Add almonds, macaroons, marshmallows and candied cherries.
Flavor with vanilla.
Turn into a wet mold and chill.
Remove from mold and serve with angel food cake.
This dessert may be made more elaborate by cutting the top from an angel food cake and removing some of the inside, leaving a case with 3/4" walls.
Fill case with mixture, replace top of cake and cover with frosting.
Garnish with candied cherries and blanched almonds.
Chef
