Charlotte Russe

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Boil one ounce of isinglass or gelatine, in one and a half pints of milk, sweeten it with half a pound of white sugar, and beat in the yolks of six eggs; flavor it with vanilla. When this mixture begins to stiffen as it grows cold, stir into it one pint of cream whipped to a froth. Ornament the glass dish it is to be served in, with strips of sponge cake, and pour the Charlotte Russe in. Set it in a cool place until wanted.