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
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