Easy Charlotte Russe
1/4 box gelatine.
1/2 pint of milk.
1 pint thick cream.
1/2 cup powdered sugar.
1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on the stove till the gelatine is
dissolved, stirring often. Then take it off, and beat with the egg-beater
till cold. Beat the cream with the egg-beater till perfectly stiff, put in
the sugar and vanilla, and mix with the milk, and set on ice in a mould.
When you wish to use it, turn out and put lady-fingers split in halves all
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