Recipe for cooking charlotte russe

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Charlotte Russe

2 Tbsp. cornstarch
1 c. sugar
4 eggs, separated
2 env. unflavored gelatin
1 qt. milk
1 pt. heavy cream
2 tsp. vanilla extract or flavoring
Pin. of salt

Add cornstarch to sugar; mix with egg yolks and cream well. Soften gelatin with 1/2 c. milk; set aside.

Heat remaining milk and add slowly to egg and sugar mixture. Cook until thickened. Add gelatin mixture to hot custard mix. Whip egg whites until stiff and fold into custard. Add heavy cream, vanilla extract or flavoring and salt. Refrigerate until congealed slightly. Serve in sherbet or custard dishes.

Makes approximately 10 to 12 servings.