Charlotte Russe
A classic dessert made with whipped cream, gelatin, sugar, and vanilla, set in molds lined with sponge cake.
Ingredients
- 1 pint Heavy cream
- 1 teaspoonful Gelatin
- 2 tablespoons Milk
- 1/2 pound Powdered sugar (confectioners' sugar)
- 2 teaspoonfuls Vanilla extract
- as needed Sponge cake
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Instructions
- 1Place the heavy cream in a chilled bowl and keep it on ice for 5-6 hours, or until perfectly cold.
- 2Beat the chilled cream until stiff peaks form.
- 3In a small saucepan, dissolve the gelatin in the milk over low heat. Stir until completely dissolved. Remove from heat and let cool slightly.
- 4Gently mix the cooled gelatin mixture into the whipped cream. Add the powdered sugar and vanilla extract, and fold gently until combined.
- 5Line individual molds or a large mold with sponge cake. Pour the cream mixture into the molds. Set on ice or in the refrigerator until perfectly cold, at least 2 hours, or preferably overnight, to allow the gelatin to set.
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