Charlotte Russe

Name: Charlotte Russe
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 7 larges egg whites; 118 milliliters fruit preserves, optional; 8 servings Fresh berries or cut fruit, for garnish; 1 packet unflavored gelatin; 710 milliliters heavy cream; 59 milliliters milk, room temperature; 2 Tbsps sweet sherry (dont use cooking sherry); 296 milliliters sugar; 1 Tbsp homemade vanilla extract or 1 teaspoon pure vanilla extract; 1 Tbsp cold water, for softening gelatin

Need a gluten free side dish? Charlotte Russe could be a tremendous recipe to try. One portion of this dish contains around 6g of protein, 33g of fat, and a total of 531 calories. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. Head to the store and pick up heavy cream, fruit preserves, cut fruit, and a few other things to make it today.

Instructions

Soften the gelatin in a bowl with the water.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Pour in the milk and completely dissolve the gelatin.

Ingredients you will need

Gelatin

Milk

Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom.

Ingredients you will need

Gelatin

Sweeten 2 cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff.

Ingredients you will need

Cream

Sugar

Equipment you will use

Hand Mixer

Add vanilla and fold it in. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.

Ingredients you will need

Whipped Cream

Gelatin

Vanilla

Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide and as long as your mold is deep. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Hold back enough cake to cover top of mold or bowl.

Equipment you will use

Bowl

Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.

Ingredients you will need

Jam

Sherry

Spread

Fruit

Beat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Press reserved cake on top of filling.

Ingredients you will need

Whipped Cream

Egg Whites

Gelatin

Equipment you will use

Hand Mixer

Chill until cream is set, 4 to 6 hours. When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Carefully lift off mold.

Ingredients you will need

Cream

Equipment you will use

Knife

Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff. If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake.

Ingredients you will need

Cream

Sugar

Equipment you will use

Pastry Bag