MOMS CHARLOTTE RUSSE
Steps:
- Soften gelatin in 2T cold water. In saucepan, combine chocolate & ½ C water. Heat over low heat STIRRING CONSTANTLY 'til chocolate melts & is smooth. Remove from heat. Add softened gelatin & stir until dissolved. Beat cream in large mixer bowl. Put in another bowl. Beat egg yolks in this same big mixer bowl until thick and lemon colored. Gradually beat in ½ C sugar. Add salt & vanilla. Gradually stir choc mix into egg yolks. Cool. Then stir 'til smooth. Beat egg whites and cream of tartar in small mixer bowl 'til soft peaks form. Gradually add remaining ¼ C sugar, beating until stiff peaks form. Fold in chocolate mix. Fold in whipped cream (and nuts if adding). Set aside 10 lady fingers for center layer. Line bottom of spring-form pan w/ lady fingers (cut to fit) and along sides. Fill w/ ½ choc mousse, layer w/ lady fingers, top w/ rest of choc mousse. Chill 8 hrs or overnight.
LEMON CHARLOTTE RUSSE
This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.
Provided by greenery
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9 inch springform pan with ladyfingers.
- Soften gelatine in lemon juice.
- On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
- Gradually beat in gelatine mixture.
- Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
- Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
- In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
- Beat egg whites over simmering water until soft peaks form.
- Remove from heat and let cool.
- Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
- Spoon into ladyfinger-lined pan.
- Chill for 3 hours or overnight.
- Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Nutrition Facts : Calories 266.9, Fat 12.6, SaturatedFat 6.8, Cholesterol 189.5, Sodium 125.8, Carbohydrate 33.8, Fiber 0.3, Sugar 25.5, Protein 5.8
CHOCOLATE CHARLOTTE RUSSE
A very light, delicious dessert. For an added chocolate touch, dip one end of ladyfingers in melted chocolate. I found this recipe in Company's Coming "Chocolate Everything" cookbook. I have made this for several dinner parties and birthdays. It looks very festive if a ribbon is tied around the outside of the cake. Total preparation time includes refrigeration time.
Provided by J. Ko
Categories Gelatin
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
- Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
- Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
- cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
- NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.
Nutrition Facts : Calories 287.3, Fat 9.8, SaturatedFat 4.8, Cholesterol 201.5, Sodium 175.3, Carbohydrate 40.2, Fiber 1.1, Sugar 22.8, Protein 9.9
CHOCOLATE CHARLOTTE RUSSE
Make and share this Chocolate Charlotte Russe recipe from Food.com.
Provided by SB61287
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line 8" springform pan with ladyfingers-rounded sides against pan.
- In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
- Chill until firm-about 2 hours.
- Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.
Nutrition Facts : Calories 516.2, Fat 33.6, SaturatedFat 20.9, Cholesterol 123.7, Sodium 257, Carbohydrate 26.3, Fiber 1, Sugar 23.2, Protein 29.6
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CHARLOTTE RUSSE RECIPE | MYRECIPES
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Servings 8-10Total Time 11 hrs
- Sprinkle gelatin over 1/2 cup cold water; stir and let stand 5 minutes. Whisk together egg yolks and next 3 ingredients in a bowl.
- Bring half-and-half to a simmer in a medium saucepan over medium heat. Whisk 1/4 cup hot half-and-half into egg mixture; add egg mixture to remaining hot half-and-half, whisking constantly. Reduce heat to medium-low, and cook, stirring constantly, 8 to 10 minutes or until mixture thickens and coats a spoon. Add vanilla, gelatin mixture, and 1/4 cup sherry, stirring until combined.
- Remove from heat; let stand 15 minutes. Transfer to a bowl. Cover and chill 2 hours or until mixture is a pudding-like thickness, stirring every 30 minutes.
- Arrange 23 ladyfingers in a single layer on a jelly-roll pan. Brush both sides of ladyfingers with remaining 1/4 cup sherry.
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