Charlotte Russe

Submitted by: Sandra	Country: Canada
Category: Home/Puddings & Custards
Quantity: 12 to 16 servings	Preparation time: 0:20 hr. Cooking time: 0:00 hr.

Ingredients

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

Directions

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.