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Charlotte Cream Recipe
|Confectioners sugar||1 1⁄2 Cup (24 tbs), sifted|
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||3 Drop|
|Whipping cream||2 1⁄2 Cup (40 tbs)|
Calories 836 Calories from Fat 518
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 36.3 g181.7%
Trans Fat 0 g
Cholesterol 490.4 mg
Sodium 81.8 mg3.4%
Total Carbohydrates 57 g19%
Dietary Fiber 0 g
Sugars 54.9 g
Protein 8 g16.8%
Vitamin A 7.6% Vitamin C
Calcium 17.8% Iron 3.7%
*Based on a 2000 Calorie diet
Beat over the heat until creamy.
As soon as it begins to thicken, remove the mixture from heat and continue beating until really thick.
Dissolve the gelatin in 4 tablespoons water over a low heat.
Heat the milk in another pan, remove from the heat and add the vanilla extract and the dissolved gelatin.
Stir a few spoonsful of the hot milk into the egg mixture, then pour the egg mixture very carefully into the milk.
Allow to cool until on the point of setting.
Meanwhile, whip the cream fairly stiffly with the rest of the sugar and fold into the cooled mixture.
Rinse a 2 1/2 pint capacity mold and fill with the cream mixture.
Put in the refrigerator and leave until set.
To serve, invert the mold over a serving dish, cover with a hot cloth and carefully lift the mold off.
The charlotte can be decorated with piped cream and candied fruit.