Charlotte Russe Recipe
Ingredients
| About 20 single LADYFINGERS | ||
| 1 envelope unfavored gelatin | ||
| Cold water | 2 Tablespoon | |
| Egg yolks | 4 | |
| Honey | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla bean | 1 Inch | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
Line a 1 -pint charlotte mold or small casserole with ladyfingers.
Cut the ladyfingers to fit together as tightly as possible along the bottom and sides of the mold.
Soak gelatin in water.
In a small mixing bowl, combine egg yolks and honey; stir until smooth and creamy.
In the top of a double boiler, scald milk with vanilla bean and gradually pour it over the egg mixture, stirring briskly.
Return mixture to double boiler and place over hot water.
Cook, stirring constantly, until smooth and thick.
Remove from heat and discard vanilla bean.
Add gelatin and stir until dissolved.
Cool.
Fold in whipped cream (reserving 1/2 cup for decoration) and pour pudding into prepared, lined mold.
Chill.
When ready to serve, unmold onto a serving plate and decorate lightly with whipped cream.
Cut the ladyfingers to fit together as tightly as possible along the bottom and sides of the mold.
Soak gelatin in water.
In a small mixing bowl, combine egg yolks and honey; stir until smooth and creamy.
In the top of a double boiler, scald milk with vanilla bean and gradually pour it over the egg mixture, stirring briskly.
Return mixture to double boiler and place over hot water.
Cook, stirring constantly, until smooth and thick.
Remove from heat and discard vanilla bean.
Add gelatin and stir until dissolved.
Cool.
Fold in whipped cream (reserving 1/2 cup for decoration) and pour pudding into prepared, lined mold.
Chill.
When ready to serve, unmold onto a serving plate and decorate lightly with whipped cream.
Chef
