CHARLOTTE RUSSE
A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)
Provided by josephinewillis
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
- Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
- Beat the egg whites until frothy.
- In a separate bowl, whip the cream until thick but not stiff.
- Fold in the sugar.
- Fold in the vanilla.
- Fold in the egg whites.
- In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
- Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.
Nutrition Facts : Calories 647.7, Fat 34.2, SaturatedFat 20.1, Cholesterol 208.8, Sodium 191.9, Carbohydrate 62.8, Fiber 0.4, Sugar 44.5, Protein 24.5
CHARLOTTE RUSSE
Make and share this Charlotte Russe recipe from Food.com.
Provided by gailanng
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
- Cook over low heat until gelatin dissolves; cool slightly.
- Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
- Gradually add dissolved gelatin; stirring constantlly.
- Beat egg whites until stiff, but not dry. Fold into yolk mixture.
- Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
- Garnish with fruit if desired.
Nutrition Facts : Calories 596.7, Fat 35.5, SaturatedFat 20.4, Cholesterol 363.4, Sodium 125.4, Carbohydrate 54.4, Fiber 0.3, Sugar 41.6, Protein 10.1
CHARLOTTE RUSSE WITH RASPBERRIES
Provided by Alex Guarnaschelli
Categories dessert
Time 20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
- Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
- Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.
CHARLOTTE RUSSE
Steps:
- In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
- FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
- Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
- In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
- Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
- Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
- FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
- Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.
CHARLOTTE RUSSE
Provided by Julia Reed
Categories dessert, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Place milk in a small saucepan and sprinkle with the gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Set aside to cool.
- In a large bowl, beat the cream with 1 cup of the sugar until firm peaks form when beaters are raised. Set aside.
- Place egg yolks in a large bowl and gradually beat in remaining sugar. Beat at high speed several minutes, until mixture is thick and pale yellow. Stir in gelatin and bourbon. With a rubber spatula, fold in 1 1/84 of the cream to lighten the mixture; then fold in the remaining cream.
- In another large bowl, with clean beaters, beat egg whites until soft peaks form when beaters are raised; fold into cream mixture. Line an 8-cup charlotte mold with ladyfingers (preferably homemade), spoon in the cream mixture and chill until set.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 38 grams, Protein 6 grams, SaturatedFat 23 grams, Sodium 75 milligrams, Sugar 33 grams, TransFat 0 grams
CHARLOTTE RUSSE DESSERT
Feel like royalty with a Charlotte Russe Dessert named for Princess Charlotte of Wales. Our Charlotte Russe Dessert features strawberries and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place half the ladyfingers on bottom of 9-inch springform pan, cutting as needed to completely cover bottom of pan. Stand remaining ladyfingers, rounded-sides out and flat-sides in, around edge of pan; set aside.
- Sprinkle gelatine over 1/2 cup milk in large bowl; let stand 1 min. Bring remaining milk and 1 cup sugar to boil in saucepan on medium heat, stirring constantly. Pour over gelatine mixture. Add vanilla; stir 5 min. or until gelatine is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring every 10 to 15 min.
- Beat gelatine mixture with mixer until light, fluffy and increased in volume. Add COOL WHIP; beat on low speed until blended. Pour into prepared pan. Refrigerate 4 hours or until set.
- Toss berries with remaining sugar; let stand 10 min., stirring occasionally. Spoon over dessert.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.6422 g, Sugar 0 g, Protein 3 g
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