Charlotte Rousse Recipe
Ingredients
| Unflavored gelatin - 2 envelopes (or 2 tablespoons gelatin) | ||
| Water | 1 Cup (16 tbs) | |
| Eggs | 6 Small, separated | |
| Bourbon whiskey - 1/2 cup | ||
| Sugar | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Whipping cream | 2 Cup (16 tbs), Whipped | |
| package | 3 | |
Directions
GETTING READY
1) In cold water, soak gelatin for a few minutes.
2) Dissolve, by heating over hot water.
MAKING
3) In a bowl, beat egg yolks until they turn pale yellow.
4) Slowly add whiskey, beating constantly.
5) To this mix, add sugar and lemon juice, beating well.
6) To this, blend in the dissolved gelatin. Chill this mixture briefly.
7) Into this chilled mixture, fold in the whipped cream.
8) Beat egg whites until stiff, but not dry.
9) Into the gelatin and whipped cream mixture, mix in the beaten egg whites.
10) With split lady fingers, line the bottom and sides of a 12-inch spring form pan, round side out.
11) Into the lined pan, pour the mixture.
12) When the pan is half full, arrange another layer of split lady fingers on top.
13) Put more mixture, and when the pan is full, decorate the top with lady fingers.
14) Chill overnight or longer, as required. You can also add Maraschino cherries on top, if desired.
SERVING
15) Serve chilled along with vanilla ice cream on top.
1) In cold water, soak gelatin for a few minutes.
2) Dissolve, by heating over hot water.
MAKING
3) In a bowl, beat egg yolks until they turn pale yellow.
4) Slowly add whiskey, beating constantly.
5) To this mix, add sugar and lemon juice, beating well.
6) To this, blend in the dissolved gelatin. Chill this mixture briefly.
7) Into this chilled mixture, fold in the whipped cream.
8) Beat egg whites until stiff, but not dry.
9) Into the gelatin and whipped cream mixture, mix in the beaten egg whites.
10) With split lady fingers, line the bottom and sides of a 12-inch spring form pan, round side out.
11) Into the lined pan, pour the mixture.
12) When the pan is half full, arrange another layer of split lady fingers on top.
13) Put more mixture, and when the pan is full, decorate the top with lady fingers.
14) Chill overnight or longer, as required. You can also add Maraschino cherries on top, if desired.
SERVING
15) Serve chilled along with vanilla ice cream on top.
Chef
