Charlotte Russe

Wiki.com/Charlotte_Russe Charlotte Russe from Recipes Wiki—original source of recipe, licensed under the GNU Free Documentation License
== Ingredients ==
* 40 ladyfingers
* 1 cup whipped cream
=== Bavarian Cream ===
* 1 tsp vanilla extract
* 1½ cup milk
* 1 x gelatin leaf, soaked in cold water
* 1½ cup heavy cream, whipped
* 1 dash salt
* 3 large egg yolks
* ½ cup sugar
* 2 tbsp Maraschino (cherry) liquor
== Directions ==
# Pour milk into a large pot.
# Add a pinch of salt, then bring to a boil, stirring occasionally.
# Add the vanilla extract, remove from heat.
# In a separate bowl, beat egg yolks and sugar until creamy.
# Add a little bit of the vanilla milk to *temper* the eggs. About ¼ cup of milk is okay.
# Pour the egg-milk mixture back into the pot with the rest of the milk.
# Over gentle heat, cook the mixture to a rose - stirring constantly with a wooden spoon until it thickens.
# The heat must not exceed 185 °F (82 °C).
# Remove from heat, continue stirring.
# Squeeze out the water from the gelatin leaf, then add the gelatin to the hot cream.
# Stir until it dissolves.
# Pour through a wire strainer (to make sure the mixture is smooth) into a stainless steel mixing bowl.
# Place the bowl over crushed ice. Stir, until it starts to cool down and thicken.
# Fold in the whipped heavy cream and maraschino.
# Transfer to a round mold and chill until set.# This is the *charlotte*.
# Unmold the charlotte on a serving dish.
# Put a dollop of whipped cream at the flat side of the lady fingers, then press on the sides of the charlotte until completely surrounded by lady fingers.
# Garnish with additional whipped cream and sliced fruit.
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Category:Christmas Desserts
Category:Dessert Recipes
Category:French Desserts
Category:Maraschino liqueur Recipes