Mrs Beetons Puddings and Desserts Revisited
Charlotte Russe
(An Elegant Sweet Entremets)
450ml (¾ pint) Cream
18 Savoy Biscuits (approx)
Sponge Cake
1 Egg White
15g (½oz) Isinglass [Gelatine]
1 tbsp Caster Sugar
Liqueurs or Wine
Vanilla
Procure about 18 Savoy biscuits or ladies’ fingers, as they are sometimes called.
Brush the edges with the white of an egg and line the bottom of a plain round mould, placing in a star or rosette.
Stand them upright around the edge.
Carefully put them closely together so that the white of the egg connects them firmly.
Place in the oven for about 5 minutes, just to dry the egg.
Whisk the cream to a stiff froth, with the sugar, flavouring and melted isinglass [gelatine].
Fill the charlotte with it.
Cover with a slice of sponge cake cut in the shape of the mould.
Place it in ice [in the fridge], until ready to serve.
Turn it out on a dish, remove the mould and serve.
1 tablespoonful of liqueur of any kind or 4 tablespoonfuls of wine, would nicely flavour the above proportion of cream.
For arranging the biscuits in the mould, cut them to the shape required, so that they fit in nicely and level them with the mould at the top, that, when turned out, there may be something firm to rest upon.
Great care and attention is required in the turning out of this dish, that the cream does not burst the case and the edges of the biscuits must have the smallest quantity of egg brushed over them or it would stick to the mould and so prevent the charlotte from coming away properly.
Time: 5 minutes in the oven.
Sufficient for 1 charlotte.
Seasonable at any time.
Foody Note: In the original recipe uses isinglass but this can be substituted for gelatine, following the instructions given.
CHARLOTTE RUSSE
(An Elegant Sweet Entremets)
1421. INGREDIENTS - About 18 Savoy biscuits, 3/4 pint of cream, flavouring of vanilla, liqueurs, or wine, 1 tablespoonful of pounded sugar, 1/2 oz. of isinglass.
Mode - Procure about 18 Savoy biscuits, or ladies’-fingers, as they are sometimes called; brush the edges of them with the white of an egg, and line the bottom of a plain round mould, placing them like a star or rosette. Stand them upright all round the edge; carefully put them so closely together that the white of the egg connects them firmly, and place this case in the oven for about 5 minutes, just to dry the egg. Whisk the cream to a stiff froth, with the sugar, flavouring, and melted isinglass; fill the charlotte with it, cover with a slice of sponge-cake cut in the shape of the mould; place it in ice, where let it remain till ready for table; then turn it on a dish, remove the mould, and serve. 1 tablespoonful of liqueur of any kind, or 4 tablespoonfuls of wine, would nicely flavour the above proportion of cream. For arranging the biscuits in the mould, cut them to the shape required, so that they fit in nicely, and level them with the mould at the top, that, when turned out, there may be something firm to rest upon. Great care and attention is required in the turning out of this dish, that the cream does not burst the case; and the edges of the biscuits must have the smallest quantity of egg brushed over them, or it would stick to the mould, and so prevent the charlotte from coming away properly.
Time - 5 minutes in the oven.
Average cost, with cream at 1s. per pint, 2s.
Sufficient for 1 charlotte.
Seasonable at any time.
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