Lemon Charlotte Russe Food

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.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

CHARLOTTE RUSSE

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.

LEMON CHARLOTTE RUSSE

Steps:

• In a small bowl soften the gelatin in the lemon juice and set aside. In the top of a double boiler beat the egg yolks, adding 1 cup sugar, a small amount at a time, until thick. Add gelatin-lemon mixture. Cook, stirring constantly, over hot, not boiling, water until thick, about 8-10 minutes. Remove from heat. Stir in lemon rind and vanilla. Cool until mixture begins to stiffen. Meanwhile line the sides and bottom of a 9-inch springform pan by standing the split ladyfingers around the sides and cutting the ladyfingers to fit the bottom of the pan. In a separate bowl beat the egg whites until very soft peaks form. Add the remaining 1/2 cup sugar, a small amount at a time, and continue to beat the egg whites until stiff peaks form. In a separate bowl ship the cream until stiff. Fold the egg white and whipped cream into the lemon mixture and turn into the ladyfinger lined pan. Refrigerate at least 4 hours before serving. Remove springform sides, place Ruse on serving platter.

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Line 8" springform pan with ladyfingers-rounded sides against pan.
• In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
• Chill until firm-about 2 hours.
• Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.

CHARLOTTE RUSSE DESSERT

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.

CHARLOTTE RUSSE

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.