Dessert Recipes - Charlotte Russe Recipe

Ingredients

• 1 packet of lemon-flavored jelly (jello)

• Glace (candied) cherries and angelica leaves, to decorate

• 12-14 sponge (lady) fingers

• 150 ml/2/3 cup milk

• 150 ml/2/3 cup single (light) cream

• 3 egg yolks

• 20 ml/4 tsp caster (superfine) sugar

• 25 ml/1 1/2 tbsp powdered gelatin

• 30 ml/2 tbsp water

• A few drops of vanilla essence (extract)

• 300 ml/1 1/4 cups whipping cream

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Method:

1. Make up the jelly according to the packet directions. When cold but not set, pour a little into the base of a 900 ml/3 3/4 cup charlotte mould or cake tin (pan) (not a loose-bottomed one). Leave to set.

2. Arrange pieces of cherry and angelica leaves attractively on the jelly and gently pour a little more jelly over, just to cover. Chill again until set.

3. Line the tin with the sponge fingers, trimming to fit. Bring the milk and single cream just to the boil. Whisk together the egg yolks and sugar until thick and pale.

4. Pour on the milk, whisking all the time. Return the mixture to the pan and cook very gently, stirring, until the mixture thickens and coats the back of a spoon. Do not allow to boil.

5. To test, lift the spoon out of the mixture and draw a finger across the back of the spoon: if it leaves a clear line the custard is ready.

6. Sprinkle the gelatin over the water in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until the gelatin has dissolved completely (or dissolve in the microwave).

7. Stir into the custard and flavor to taste with vanilla. Leave until cold and on the point of setting.

8. Whip the cream until peaking and fold into the mixture with a metal spoon. Turn into the prepared tin. Cover with foil and chill until set.

9. Trim the tips of the sponge fingers level with the top of the filling. Dip the base of the tin briefly in hot water, then turn out on to a serving plate.

10. Chop the remaining jelly and arrange around the base to decorate.