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Charlotte Russe

4 servings

Ingredients

• 0.25 l sweet cream
• 250 g sugar
• 10 pcs egg yolks
• 1 pcs vanilla
• 50 g gelatin
• 0.75 l thick sweet cream (for foam)
• ladyfingers (as needed)

Instructions

1. Heat the vanilla with the sweet cream to infuse it well, then bring to a boil with the sugar and let cool.
2. Stir in the egg yolks and beat over a mild flame with a whisk until the mixture thickens—it must not boil.
3. Remove from heat and pour into a bowl.
4. Stir in the boiling gelatin, continue beating a little longer, and as soon as the cream has cooled, fold in the whipped cream.
5. Grease a porcelain mold with oil, line with ladyfingers, fill with the cream, place on ice, and invert after it has completely cooled.

Modernized from a treasured 19th-century German cookbook.