Charlotte Russe – a delicious recipe with milk, unflavored gelatin, heavy cream, sugar, eggs, bourbon. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Place milk in a small saucepan and sprinkle with the gelatin.
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2
Set aside for 5 minutes to soften and heat over low heat until dissolved.
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3
Set aside to cool.
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4
In a large bowl, beat the cream with 1 cup of the sugar until firm peaks form when beaters are raised.
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5
Set aside.
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6
Place egg yolks in a large bowl and gradually beat in remaining sugar.
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7
Beat at high speed several minutes, until mixture is thick and pale yellow.
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8
Stir in gelatin and bourbon.
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9
With a rubber spatula, fold in 1 1/84 of the cream to lighten the mixture; then fold in the remaining cream.
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10
In another large bowl, with clean beaters, beat egg whites until soft peaks form when beaters are raised; fold into cream mixture.
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11
Line an 8-cup charlotte mold with ladyfingers (preferably homemade), spoon in the cream mixture and chill until set.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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