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
I found it in a book by Jyoti nikunj parekh....its a pudding with an outer biscuit layer with soft cream inside and decorative jelly. cooking time is the refrigeration time
Provided by Nisha
Categories Gelatin
Time 10h10m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- prepare jelly by dissolving it in water.
- cool.
- pour jelly in a 6 inchs round deep tin forming a 1/2 inch layer, put in refrigartor to set.
- arrange patterns of cherries on this jelly and set carefully, cover with a little more jelly.
- set remaining jelly seperatly and use for decoration.
- trim the biscuits and fit closely round the side of the tin.
- dissolve gelatine in warm water and melt on low heat.
- prepare the custard-- with custard powder, milk and sugar.
- cool.
- add gelatin, vanilla essence and chopped walnuts.
- whip cream with four tablespoons of powdered sugar.
- mix this with cool custard and the gelatin.
- pour at once to the prepared charlotte tin, refrigerate to set.
- dip the bottom of the tin in warm water and then invert on a serving plate.
- jelly and the pattern of the cherries will be seen on the top.
- sponge fingers will be all around enclosing soft pudding inside.
- chop remaining set jelly into small pieces and spoon around the pudding, and serve with your biggest smile!
Nutrition Facts : Calories 261, Fat 17.7, SaturatedFat 9.2, Cholesterol 118.3, Sodium 80.2, Carbohydrate 19, Fiber 0.5, Sugar 7.9, Protein 7.4
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
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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