Burnt Almond Charlotte

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • ¾ cup scalded milk.
  • ½ cup sugar.
  • ½ cup sugar caramelized.
  • ¾ cup blanched and finely chopped almonds.
  • 1 teaspoon vanilla.
  • Whip from cups cream.
  • 6 lady fingers.

Method

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.