Angel Charlotte Russe Recipe
Time to pamper your palate with this Angel Charlotte Russe recipe. A delicious Dessert, the Angel Charlotte Russe completes your meal. I would really appreciate a feedback on this recipe of Angel Charlotte Russe. Thank You.
Ingredients
1 Level Tbs. Knox Gelatin
1/2 Dozen Rolled, Stale Macaroons
1 Dozen Marshmallows, cut in small pieces
2 Tbs. Chopped, Candied Cherries
1/4 Lb. Blanched and Chopped Almonds
3/4 Cup Sugar
2 Cups Cream or Evaporated Milk
1/4 Cup Boiling Water
1/4 Cup Cold Water
Salt
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.
