Caramel Charlotte Russe
A dish that leans on box gelatine or 1 tablespoon granulated gelatine and scalded cream.
contains dairy
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- 60 ml cold water
- 120 ml scalded cream
- 80 ml sugar (caramelized)
- 60 ml powdered sugar
- 7 ml vanilla
- Whip from 3½ cups cream
- 6 lady fingers
Make it lactose-friendly
- ½ cup scalded cream → lactose-free cream or coconut cream
- Whip from 3½ cups cream → lactose-free cream or coconut cream
Steps
- Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.
Nutrition (estimated, per serving)
| Calories | 624 |
|---|---|
| Protein | 3.6 g |
| Fat | 22.9 g |
| Carbs | 101.1 g |
| Fiber | 0.0 g |
| Sodium | 88 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States