Charlotte Russe Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Unflavored gelatin | 1 Tablespoon (1 Envelope) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Grated lemon rind | 1 | |
| Cold water | 2 Tablespoon | |
| Ladyfingers | 6 , split | |
| Egg yolks | 4 | |
| Heavy cream | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1631 Calories from Fat 991
% Daily Value*
Total Fat 112 g172.6%
Saturated Fat 65.3 g326.3%
Trans Fat 0 g
Cholesterol 1091.8 mg363.9%
Sodium 732.1 mg30.5%
Total Carbohydrates 132 g43.9%
Dietary Fiber 3.1 g12.2%
Sugars 114.9 g
Protein 36 g72.6%
Vitamin A 98.1% Vitamin C 85%
Calcium 56.8% Iron 14.4%
*Based on a 2000 Calorie diet
Directions
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 slightly thickened.
Remove from heat, add gelatin, and stir until dissolved.
Stir in lemon rind and juice, then refrigerate until cold but not set.
Line a 1 quart mold or bowl with ladyfingers, placing some on the bottom and the remainder upright around the sides.
Some of the ladyfingers may have to be cut to make them fit.
Beat heavy cream until it holds a shape, fold into gelatin mixture gently, and pour into mold.
Chill 2 to 3 hours or until firm.
Chef
