Angel Charlotte Russe

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • ¼ cup</


Soak gelatine in cold water, dissolve in boiling water, and add sugar. When mixture is cold, add cream, beaten until still, almonds, macaroons, marshmallows and candied cherries. Flavor With vanilla or sherry. Turn into a mould, first dipped in cold water, and chill. Remove from mould and serve with Angel Cake.

This dessert may be made more elaborate by cutting the top from an angel cak