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Desserts:
Charlotte Russe

from Atlanta Cooknotes


INGREDIENTS:

1 (1/4-ounce) package unflavored gelatin
4 Tablespoons milk
5 Tablespoons sweet sherry
6 eggs, separated
5 Tablespoons sugar, divided
1 teaspoon vanilla extract
1 pint heavy cream
18 ladyfingers, split
TO PREPARE:

Soften gelatin in milk in top of double boiler.  Dissolve over low heat.  Cool slightly and add sherry.  In separate bowl, beat egg yolks with one Tablespoon sugar and vanilla extract.  Quickly stir egg yolk mixture into milk mixture; set aside to cool.  Beat egg whites until stiff, gradually adding three Tablespoons sugar; set aside.  Beat heavy cream until stiff and add one Tablespoon sugar.  Fold whipped cream and egg whites into yolk mixture.  Line an eight-cup serving bowl, or two smaller bowls, with ladyfingers.  Pour mixture into it and chill two to three hours.  Serve from the bowl.

Note: Recipe dates to about 1850.

SERVINGS:  10 - 12



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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