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CHARLOTTE RUSSE

American Heritage Cookbook (1964)
A cold dessert, similar to the original charlotte, and most likely created by Carême (1783-1833). It was served at the White House during Martin Van Buren's Presidency.


CHARLOTTE RUSSE (Serves 6.)

1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1/4 cup lemon juice
6 ladyfingers, split
1 cup heavy cream


Scald milk. Sprinkle gelatin over cold water to soften.
Mix together egg yolks, sugar, and salt. Pour hot milk, a little at a time, over the yolk mixture, beating hard all the time.
Cook over a low heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat, add gelatin, and stir until dissolved. Stir in lemon rind and juice, then refrigerate until cold but not set.
Line a 1-quart mold or bowl with ladyfingers, placing some on the bottom and the remainder upright around the sides. Some of the ladyfingers may have to be cut to make them fit.
Beat heavy cream until it holds a shape, fold into gelatin mixture gently, and pour into mold.
Chill 2 to 3 hours or until firm.

To serve, unmold on a crystal or silver platter or cake stand.