Charlotte Russe

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

Instructions

1. 1Place the heavy cream in a chilled bowl and keep it on ice for 5-6 hours, or until perfectly cold.
2. 2Beat the chilled cream until stiff peaks form.
3. 3In a small saucepan, dissolve the gelatin in the milk over low heat. Stir until completely dissolved. Remove from heat and let cool slightly.
4. 4Gently mix the cooled gelatin mixture into the whipped cream. Add the powdered sugar and vanilla extract, and fold gently until combined.
5. 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.