Recipes For Making Charlotte Russe

Burnt-Almond Charlotte Russe Recipe

Dip the ends of almond wafers in caramel and then in chopped and browned almonds; dry and dip the side of one wafer after another into the caramel and fasten one to another around an oiled mould. Mould a burnt-almond Bavarian cream in a mould a little smaller than the wafer case. When ready to serve remove the cream from the mould and place the wafer case over it. Decorate with whipped cream, piling it high above the Bavarian cream.

Burnt-Almond Bavarian Cream Recipe

Soften one fourth box of gelatine in one fourth cup of cold water. Cook two thirds cup of sugar to caramel -add half a cup of blanched almonds, chopped fine, and stir while browning slightly, add half a cup of water; stir while the caramel dissolves, then let boil two or three minutes; add the softened gelatine, and set into ice water; when the mixture begins to thicken, fold in one cup and a half of cream, beaten firm. Sponge or meringue lady-fingers may be used to line the mould for this charlotte russe. Or these may be made into a case similar to the one made with the wafers.

Charlotte Russe With Salpicon Of Fruit Recipe

(Individual Recipe)

1/2 cup of double cream. 1 tablespoonful of wine, or 1/2 teaspoonful of vanilla extract. 1/2 cup of milk. 1 teaspoonful of granulated gelatine. Lady-fingers. Whipped cream. 3 tablespoonfuls of cold water. 1/4 cup of sugar (scant).

Garnish: stoned and skinned white grapes, maraschino cherries, syrup.

Stir the cream and milk together, whip and drain; soften the gelatine in the cold water and dissolve over hot water; add the wine or vanilla and pour over the cream; add the sugar (sugar syrup is better) and set the pan into ice water; turn the pan in one direction and stir in the opposite direction until the mixture thickens then turn into a mould lined with lady-fingers. When ready to serve, turn the charlotte from the mould, first clipping it into warm water and making sure that the mixture does not adhere to the edge of the mould at any point. Garnish with a little whipped cream, using the pastry bag and tube, and surround with the grapes and cherries, mixed with the sugar syrup and a little of the syrup from the cherries

Chocolate Charlotte Russe Recipe

Fill a mould lined with lady-fingers with chocolate Bavarian cream, made either with or without eggs. Garnish with sweetened and flavored whipped cream - using a pastry bag and tube - and candied cherries.

Banana Cantaloupe Recipe (Charlotte Russe)

1/2 package of gelatine. The juice of one lemon. 1/2 cup of cold water. 1 cup of banana pulp. 1 cup of cold milk. 2 cups of double cream The yolks of four eggs. Lady-fingers, Pistachio nuts or candied plums. 1 cup of sugar.

Scald the milk with part of the sugar; beat the egg yolks, add the rest of the sugar and a few grains of salt; pour the hot milk upon the eggs and sugar, mix thoroughly, return to the boiler, and cook until the mixture thickens slightly; add the softened gelatine and strain over the banana purée (bananas, with skin and coarse threads removed and pressed through a sieve or vegetable ricer), and return the saucepan to the hot water to scald the banana; then remove from the fire, add the lemon juice and stir over ice water; when cool and beginning to thicken fold in the whipped cream. When stiff enough to hold its shape turn into a melon mould lined throughout with lady-fingers. These may be trimmed to fit into the spaces of the mould. When ready to serve, turn from the mould, brush the outside with white of egg, slightly beaten, and sprinkle thickly with blanched pistachio nuts, or candied green grapes or plums, chopped fine.

Individual Maple Charlotte Russe Recipe

Paper cases, or soufflé dishes, lined with angel lady-fingers (cut in suitable pieces), filled with maple Bavarian cream and ornamented with whipped cream, make a pleasing change from the ordinary charlotte russe.

Charlotte Russe Filling Recipe (No Gelatine)

1 pint of cream. 3/4 cup of sugar. The whites of two eggs. 2 tablespoonfuls of wine, or 1 teaspoonful of vanilla extract, or both.

Beat the cream until stiff to the bottom of the bowl, or use the drained froth from thin cream beaten with a whip churn. Beat the whites of the eggs until dry, then gradually beat in half the sugar and fold in the other half; add the extract, or wine, and combine with the cream, cutting and folding the two mixtures together. Use for filling cases that are not to be unmoulded. This is one of the best of fillings for a bombe glacé or other frozen mixture.

Charlotte Russe Filling Recipe (No Gelatine Or Eggs)

1 cup of double cream. 1/2 teaspoonful of vanilla, or 1 tablespoonful of wine, or both. 1/4 cup of powdered sugar (scant).

Mix all the ingredients and beat until thick to the bottom of the bowl. This filling may be used in cases that are to be unmoulded, but it is generally preferred when the charlotte is to be served in a paper or other case, or in a cup.