Lemon Cloud Lemon Charlotte Russe Food

LEMON CHARLOTTE RUSSE

Steps:

• Line bottom and sides of 9 inch springform pan with ladyfingers.
• Soften gelatine in lemon juice.
• On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• Gradually beat in gelatine mixture.
• Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• Beat egg whites over simmering water until soft peaks form.
• Remove from heat and let cool.
• Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• Spoon into ladyfinger-lined pan.
• Chill for 3 hours or overnight.
• Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

CHARLOTTE RUSSE

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!

CHARLOTTE RUSSE

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.

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.