White Chocolate Charlotte Russe Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 2/3 Cup (16 tbs) | |
| package | 2 , grated | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 2 egg yolks, lightly beaten | ||
| Vanilla extract | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Meringue powder | 1 1/2 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs), Whipped | |
| Ladyfingers | 10 | |
| Raspberry-Strawberry Sauce | ||
Directions
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Add white chocolate, stirring until chocolate melts.
Remove from heat, and let cool slightly.
Combine 1/2 cup whipping cream, 1/4 cup sugar, and egg yolks in a medium saucepan.
Cook over medium heat, stirring constantly, 3 to 4 minutes or until mixture thickens.
Remove from heat; stir in gelatin mixture and vanilla.
Transfer white chocolate mixture to a large bowl; cool to room temperature, stirring occasionally.
Combine 2 tablespoons sugar, meringue powder, and 3/4 cup water in a mixing bowl; beat at high speed of an electric mixer 8 to 10 minutes or until stiff peaks form.
Gently fold meringue mixture and whipped cream into egg yolk mixture.
Line sides of a 2-quart trifle bowl with ladyfingers; spoon in filling mixture.
Cover and chill at least 8 hours.
Garnish, if desired.
Serve with Raspberry-Strawberry Sauce.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
Add white chocolate, stirring until chocolate melts.
Remove from heat, and let cool slightly.
Combine 1/2 cup whipping cream, 1/4 cup sugar, and egg yolks in a medium saucepan.
Cook over medium heat, stirring constantly, 3 to 4 minutes or until mixture thickens.
Remove from heat; stir in gelatin mixture and vanilla.
Transfer white chocolate mixture to a large bowl; cool to room temperature, stirring occasionally.
Combine 2 tablespoons sugar, meringue powder, and 3/4 cup water in a mixing bowl; beat at high speed of an electric mixer 8 to 10 minutes or until stiff peaks form.
Gently fold meringue mixture and whipped cream into egg yolk mixture.
Line sides of a 2-quart trifle bowl with ladyfingers; spoon in filling mixture.
Cover and chill at least 8 hours.
Garnish, if desired.
Serve with Raspberry-Strawberry Sauce.
Chef
