Modern Charlotte Russe

Ingredients

• 1 tablespoon Gelatine (Granulated)
• 0.25 cup Cold water
• 0.33 cup Heavy cream (For scalding)
• 0.33 cup Powdered sugar
• 3.5 cups Heavy whipping cream
• 1.5 teaspoons Vanilla extract
• 6 Lady fingers
• 0 Wine Jelly (optional) (For garnish)

Instructions

1. 1Soak the gelatine in cold water in a small bowl. Let it sit to soften.
2. 2Scald 1/3 cup of heavy cream in a small saucepan over medium heat. Remove from heat and add the softened gelatine. Stir until the gelatine is completely dissolved.
3. 3Strain the gelatine mixture into a bowl. Add the powdered sugar and vanilla extract. Place the bowl in a larger bowl filled with ice water. Stir constantly until the mixture begins to thicken.
4. 4In a separate bowl, whip the remaining 3 1/2 cups of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the gelatine mixture, adding it one-third at a time. If the gelatine mixture becomes too thick, melt it briefly over hot water and cool slightly before adding the whipped cream.
5. 5Trim the ends and sides of the lady fingers. Line the inside of a mould or individual ramekins with the lady fingers, crust side out, leaving about 1/2 inch of space between them. Pour the cream mixture into the mould.
6. 6Chill the Charlotte Russe in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
7. 7Serve chilled, garnished with cubes of Wine Jelly if desired. You can also pipe some of the cream mixture on top using a pastry bag and tube for a decorative touch.