Moroccan Cake Le Russe Food

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
• Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
• Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
• cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
• NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.

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

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:

• 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!