CHARLOTTE ROUSSE

prep time:: 2 hr
total time:: null Chill overnight

Serves a large crowd.

A Christmas tradition from Baba and from Connie Britton. Time consuming, but worth it. A Kitchen Aide mixer makes a big difference with this recipe!

ingredients

1 quart whole milk
2 envelopes plain Knox gelatin
6 separated eggs
1 pint whipping cream
2 cups sugar
1-2 Tbs. vanilla
Lady Fingers (optional)

directions

1
Dissolve gelatin in 1 cup cold milk.
2
Heat rest of milk, but don’t boil (does best in a double boiler). Just before it boils, stir in gelatin mix.
3
Pour this milk mix slowly over beaten yolks and sugar.
4
Cook slowly and stir constantly until slightly thickened (it will curdle if you cook it too long).
5
Set pot in sink full of ice water to cool.
6
When slightly cool, add the vanilla. Keep in ice water until thickened.
7
Whip the cream and then add it to the pot. Add well beaten egg whites. Important: the egg whites need to be very cold.
8
Line a pretty bowl with Lady Fingers and put the mixture in the bowl.
9
Put the Rousse in the fridge so it will firmly set.

notes

Don't double the recipe. Whip the cream until it looks like real whipped cream Put the beaters, bowl, and egg whites in the fridge to get them very cold Warm the milk (that you heat in the double boiler) for a minute in the microwave before heat

Source: Helen Britton