Charlotte Russe

So the first dessert I'm making today is called Charlotte Rus'

It's an old, old dessert that's been around for years and years and years

It's very much like a trifle. Now I'm gonna put a fourth of a cup of milk in my saucepan

And while that's just warming up, I've got some water here. And I've got a plain gelatin here

And we're gonna just sprinkle that gelatin into that water. and I'm gonna let that bloom

We're gonna take this off, and I'm gonna add my gelatin to the milk

and give that a stir, and it's already thickening up that milk

All right, I've got that dissolved, and I'm just gonna sit that over here, and then we're gonna move on over here to our egg whites

And these eggs are at room temperature. You always want to start with room temperature eggs

They just work better. All right, so we're just going to dump our whites into here

And then you'll want to save your yolks for another dish. OK, and this is our last egg

All right, and I'm going to put these aside and save these for another recipe

All right, now we're gonna beat these until they form stiff but not dry peaks

All right that looks like nice stiff peaks All right I going to move this to the side

and bring in this other bowl. And in this bowl, I'm going to beat two cups of heavy whipping cream

And I'm going to add a cup of granulated white sugar and a teaspoon of vanilla

And I'm going to beat this until it forms stiff peaks also

And then I'm going to fold these two things together along with our milk and our gelatin and our water

Okay, this is starting to thicken up a little. All right, let me move this out of the way. What we're going to do now is we're going to fold in

our sweetened whipped cream into our egg whites. And while that's gelatin dissolving, I'm going to

go ahead and start folding these two things together. And when you fold, you want to go

So, under and over. So to make sure that milk's not too hot, I'm going to pour it back into this cold bowl

and that will chill it back down And that fine It just it almost feels like the temperature of my body So I just going to drizzle that through here And then fold it in with the other ingredients

Going to make a wonderful, gooey, sweet center for our Charlotte Russe

Alright, now we're going to make a mold out of this Charlotte Russe

Well, I'm going to use just a glass Pyrex dish. And I'm going to start with lady fingers, and I'm putting about three across the bottom

And then I'm going to come in here, and I'm going to stand up these lady fingers around the bowl

And you want to make sure that you fill in all the gaps, because we're going to unmold this onto a dish

All right. Now I've got some sweet sherry. And I'm just going to take our sherry

And we're going to come in here and I'm going to brush our ladyfingers with the sherry

Alright. Now I've got some wonderful strawberry preserves. These are store bought

Now I'm going to put a layer of the strawberry preserves down there

And you can see how that's coming along. Now I going to move over here and get our cream filling and I just going to fill up the middle of these lady fingers And then I going to top it with some more ladyfingers And if I have to I break some pieces to just finish that All right I got it all covered

with ladyfingers now, and I've got a little bit more sherry left. So I'm going to take that last

little bit and just dab on top. And now I'm going to take a plastic wrap and I'm going to seal this

up real good and I'm going to stick it in the refrigerator for four to six hours because I want

this chilled very, very good. I want to go ahead and unwrap our roots because I had one that's been

in the refrigerator now for about four hours, and I'm going to go ahead and unmold this

and I'm going to slowly tilt it and let the air get up in there

Look how good that looks. Now I had some filling left over, and I'm gonna dress this with just a little of our

filling, and I've got some raspberries and strawberries. I'm just gonna drop some fruit around it

I'm gonna come in here and fan me out a berry, and put in the center of that. Mmm

It looks just delicious