Charlotte Russe
User Reviews
5
Charlotte Russe
Description
Charlotte Russe blends milk and gelatin to create a setting agent that is mixed with whipped egg yolks, sugar, and whiskey, then folded into egg whites and whipped cream. Ladyfingers line the serving dish, offering a tender sponge base that complements the airy mousse-like filling. The presence of alcohol adds depth without overpowering the delicate sweetness. The recipe demands careful folding to preserve airiness and a resting time of one to three days chilled to achieve the proper set texture.
The final dessert is smooth and light with a gentle kick from the bourbon, served cold with optional maraschino cherry garnish adding a touch of color. Its subtle flavors and soft texture make it a sophisticated conclusion to a meal, balancing richness with freshness.
Preparation notes emphasize using pasteurized eggs if preferred for safety and assure that leftovers should be refrigerated and consumed within three days, maintaining the dessert's quality. Proper coverage during chilling is necessary to prevent drying or absorbing odors from the refrigerator.
Ingredients
- 1 cup milk whole
- 2 gelatin envelopes
- 4 egg separated
- 2 cups heavy whipping cream
- 1 cup sugar
- ⅓ cup whiskey suggest Jim Beam bourbon whiskey
- 3 ounce ladyfingers
- maraschino cherries optional garnish
Instructions
- Stir together the milk and gelatin in a small saucepan and let stand for 5 minutes.
- Place the saucepan over low and cook, stirring constantly, until the gelatin is completely dissolved. Set aside to cool. Proceed with the recipe when the milk and gelatin mixture has cooled to room temperature.
- In a large bowl, beat the egg whites until stiff peaks form. Set aside for now.
- In a separate bowl, beat the whipping cream. Set that aside for now.
- In a medium bowl, beat the egg yolks, gradually adding the sugar, until fluffy and pale yellow.
- Stir the milk and gelatin mixture very gently into the egg yolks and sugar.
- Very gradually stir the whiskey into the egg yolk mixture.
- Gently fold the egg yolk mixture into the egg whites incorporating only a small amount each time.
- Fold in the whipped cream. Again, work very gently and with only a small amount of cream each time.
- Line a trifle or other bowl with ladyfingers. Pour the mixture into the bowl.
- Cover loosely and refrigerate for several hours or overnight.
- Garnish individual servings with Maraschino cherries, if desired.
Notes
- Consider using pasteurized eggs if concerned about raw egg consumption.
- Fold ingredients gently to keep the mixture airy and light.
- Prepare at least one day ahead to allow the dessert to set properly.
- Refrigerate covered and consume leftovers within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 208kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 95mg | 32% |
| Sodium | 42mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
