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Charlotte Russe
12 ladyfingers, split 12
2 envelopes, unflavored gelatin 2
3/4 cup white sugar 175 mL
1/4 tsp salt 1 mL
2 cups milk 500 mL
4 slightly beaten egg yolks 4
1 cup dairy sour cream 250 mL
2 tsp vanilla 10 mL
4 egg whites 4
1 cup whipping cream 250 mL
Raspberry Sauce
20 oz frozen red raspberries 575 g
1/4 cup white sugar 60 mL
4 tsp cornstarch 20 mL
Line the sides of a 2-quart/2-L mold or soufflé dish with ladyfingers. Place 6 split ladyfingers in bottom of mold, trimming as necessary to fit.
In medium saucepan combine gelatin, sugar, and salt. Stir in milk and egg yolks. Cook and stir over medium-low heat untill mixture coats a metal spoon. Remove from heat; gradually stir into sour cream. Stir in vanilla. Chill until mixture mounds slightly.
Beat egg whites until stiff peaks form. Fold in gelatin mixture. Whip cream until soft peaks form; fold in. Spoon into lined mold. Chill several hours or overnight until firm.
To serve, unmold on platter and drizzle with a little Raspberry Sauce. Garnish with fresh or frozen raspberries, if desired; pass remaining sauce.
Rasberry Sauce
Thaw frozen red raspberries; drain, reserving 1/2 cup/125 mL syrup. In saucepan combine sugar and cornstarch. Stir in reserved syrup; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Cool slightly; stir in raspberries. Chill.
Chef's Note
A spectacular dessert for a special meal.
12 ladyfingers, split 12
2 envelopes, unflavored gelatin 2
3/4 cup white sugar 175 mL
1/4 tsp salt 1 mL
2 cups milk 500 mL
4 slightly beaten egg yolks 4
1 cup dairy sour cream 250 mL
2 tsp vanilla 10 mL
4 egg whites 4
1 cup whipping cream 250 mL
Raspberry Sauce
20 oz frozen red raspberries 575 g
1/4 cup white sugar 60 mL
4 tsp cornstarch 20 mL
Line the sides of a 2-quart/2-L mold or soufflé dish with ladyfingers. Place 6 split ladyfingers in bottom of mold, trimming as necessary to fit.
In medium saucepan combine gelatin, sugar, and salt. Stir in milk and egg yolks. Cook and stir over medium-low heat untill mixture coats a metal spoon. Remove from heat; gradually stir into sour cream. Stir in vanilla. Chill until mixture mounds slightly.
Beat egg whites until stiff peaks form. Fold in gelatin mixture. Whip cream until soft peaks form; fold in. Spoon into lined mold. Chill several hours or overnight until firm.
To serve, unmold on platter and drizzle with a little Raspberry Sauce. Garnish with fresh or frozen raspberries, if desired; pass remaining sauce.
Rasberry Sauce
Thaw frozen red raspberries; drain, reserving 1/2 cup/125 mL syrup. In saucepan combine sugar and cornstarch. Stir in reserved syrup; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Cool slightly; stir in raspberries. Chill.
Chef's Note
A spectacular dessert for a special meal.