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Charlotte Russe with Lady Fingers
Whip one quart of rich cream
to a stiff froth and drain well on a nice sieve. To one scant pint of milk
add six eggs beaten very light; make sweet to taste; flavor to taste with vanilla.
Cook over hot water till it is a thick custard.
Soak one full ounce of
gelatine in a very little water and warm over hot water. When the custard
is very cold beat in lightly the gelatine and the whipped cream.
Line the
bottom of your mold with buttered paper, and the sides of the mold with lady-fingers fastened
together with the white of an egg. Fill with the cream, put in a cold place,
or, in summer, in fridge.
To turn out, dip the mold for a moment in hot
water.
TIP: In draining the whipped cream, all that drips through can be re-whipped.
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