CHARLOTTE RUSSE:
1 ½ cups lemon jello powder
12 ladyfingers
orange cream filling:
1 cup each milk
& orange juice
1 egg + 1
egg yolk
juice of 1
lemon
1 ½ tbsp.
unflavoured gelatine powder + 3 tbsp. water
¼ cup sugar
1 cup whipping
cream
extra sweetened whipped cream to garnish
Make jello/jelly according to package instruction. Pour
into the bottom of a 2 ½ -quarts Charlotte
mould to ½-inch in depth. Trim one end of ladyfingers to within ½ inch of the
top of the mould and arrange them around the edge, rounded edge downwards on
the jello. The ladyfingers should fit tightly, leaving as little space as
possible between them. Chill jelly in
refrigerator until it is firm and set.
Place milk in a large mixing bowl sitting over a pot
of simmering water. Make sure bottom of bowl does not touch the water. Add in egg
and egg yolk. Beat together for 10 minutes until it is thick enough to coat the
back of a wooden spoon.
Sprinkle gelatine in water in a small bowl sitting in
a pot of hot water, stirring to dissolve. Mix orange juice and lemon juice
together. Add sugar, dissolved gelatine and fruit juices to the milk and egg
mixture. Strain into another bowl and set aside to cool.
Whip cream until stiff and fold into milk-gelatine
mixture. Chill in fridge until beginning to set; then pour mixture into the
prepared mould. Chill until completely firm.
To serve: Sit
mould in hot water for a few seconds; then unmold dessert onto a serving
platter. Decorate with rosettes of whipped cream.
No comments:
Post a Comment