If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake. Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff. When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Press reserved cake on top of filling.Ĭhill until cream is set, 4 to 6 hours. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.īeat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Hold back enough of cake to cover top of mold or bowl. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.Ĭut cake into ladyfinger-sized pieces, about 1/2 inch thick by 1 inch in width and as long as your mold is deep. Sweeten two cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff. Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom. Of course, I used Jim Beam, a fine southern bourbon.Soften gelatin in a tablespoon or so of cold water in a bowl. Very gradually stir the whiskey into the egg yolk mixture. Stir the milk and gelatin mixture very gently into the egg yolks and sugar. In a medium bowl, beat the egg yolks, gradually adding the sugar, until you have a fluffy, pale yellow mixture. In another large bowl, beat the whipping cream and then set that aside as well. In a large bowl, beat the egg whites until stiff peaks form. Let the milk and gelatin mixture sit until it’s room temperature and then proceed with the recipe. It only takes a few minutes and you use very low heat. Then, over low heat and stirring constantly, melt the gelatin. You start out by stirring together milk and gelatin and letting it sit a few minutes to soften. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
#CHARLOTTE RUSE HOW TO#
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. So, summoning up all the gentleness I could muster, I set out to make Mama’s recipe for Charlotte Russe. Maybe that’s why I always make it for the holidays.” Since I was only 10 when she died, I never got to taste it. You had to be over 12 years old before you were served any because it had whiskey in it. She would cut it in squares and place a cherry on each piece. My grandmother used to make this every Christmas and Thanksgiving. Have used fresh strawberries, but the strawberries and whiskey don’t seem to compliment each other. I have layered it with fresh peaches, fresh raspberries, and cherry pie filling. You can pour it all into a trifle bowl, parfait glasses, or a flat casserole dish so it can be cut in squares. Treat each step like you are handling a baby. “You cannot be in a hurry when you make this. Here, I’ll let her tell you in her own words: When I asked Mama to email me her recipe she also sent me some notes about the preparation. Me? I figure the Jim Beam cancels out any risk :-) Just wanted you to know in case that’s a health concern for you. In a word, it’s ‘perfect.’ Just one quick caution – this recipe does contain raw eggs. To unmold, invert a flat plate over dessert. Cover and chill 8 to 24 hours or until fully set. Gently pour mixture into prepared charlotte mold. Fold whipped cream into chilled half-and-half mixture. By subscribing, I consent to receiving emails. Beat cream at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until soft peaks form.
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