Charlotte Russe Recipe
Ingredients
| Lemon | 4 Cup (16 tbs), flavored | |
| 6 candied lemon slices | ||
| Ladyfingers | 24 | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Cornstarch | 1 Teaspoon | |
| Unflavored gelatin | 2 Teaspoon | |
| Hot water | 2 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Grated rind of 1 lemon | ||
| Whipping cream | 1 1/2 Cup (16 tbs) | |
Directions
Lightly oil the bottom of a 1-quart (1-liter) charlotte mold.
Pour a thin layer of the lemon gelatin into the mold.
When the gelatin is nearly set, arrange the candied lemon slices on top.
Pour another thin layer of the gelatin on top.
Arrange the lady-fingers upright around the sides of the mold, pushing the ends into the gelatin.
Trim them to fit and chill in the refrigerator.
Scald the milk by bringing it to just below boiling point.
Mix the egg yolks, sugar to taste, pinch of salt and the cornstarch in a bowl.
Pour in a little hot milk and beat well.
Gradually add the rest of the milk.
Pour the egg and milk mixture into the top half of a double boiler and cook over low heat, stirring constantly, until the mixture is smooth and slightly thickened.
Do not let the custard boil.
Remove the pan from the heat.
Dissolve the unflavored gelatin in 2 tablespoons of hot water and pour it into the custard, stirring until it is well mixed.
Let it cool.
When the custard is cool, stir in the lemon juice and grated lemon rind.
Pour the custard into a bowl and put it in the refrigerator until it is quite cold and very nearly set.
Whip the cream until it is thick but not stiff and fold two-thirds of it into the custard.
Pour the mixture into the lined mold.
Chill the charlotte for 2 to 3 hours or until it has set.
Unmold the charlotte onto a serving platter and decorate with the remaining whipped cream.
Pour a thin layer of the lemon gelatin into the mold.
When the gelatin is nearly set, arrange the candied lemon slices on top.
Pour another thin layer of the gelatin on top.
Arrange the lady-fingers upright around the sides of the mold, pushing the ends into the gelatin.
Trim them to fit and chill in the refrigerator.
Scald the milk by bringing it to just below boiling point.
Mix the egg yolks, sugar to taste, pinch of salt and the cornstarch in a bowl.
Pour in a little hot milk and beat well.
Gradually add the rest of the milk.
Pour the egg and milk mixture into the top half of a double boiler and cook over low heat, stirring constantly, until the mixture is smooth and slightly thickened.
Do not let the custard boil.
Remove the pan from the heat.
Dissolve the unflavored gelatin in 2 tablespoons of hot water and pour it into the custard, stirring until it is well mixed.
Let it cool.
When the custard is cool, stir in the lemon juice and grated lemon rind.
Pour the custard into a bowl and put it in the refrigerator until it is quite cold and very nearly set.
Whip the cream until it is thick but not stiff and fold two-thirds of it into the custard.
Pour the mixture into the lined mold.
Chill the charlotte for 2 to 3 hours or until it has set.
Unmold the charlotte onto a serving platter and decorate with the remaining whipped cream.
Chef
