Charlotte Russe
- Ready In:
- 10hrs 10mins
- Ingredients:
- 12
- Serves:
-
7
ingredients
-
for the top layer
- 85 gm. lemon jelly crystals
- 2 cups water
- 16 glace cherries
- 12 sponge cake fingers (readymade long crisp biscuits)
-
for the bavarian cream
- 2 tablespoons gelatin
- 1⁄2 liter milk
- 3 teaspoons custard powder
- 1 tablespoon sugar
- 1⁄2 teaspoon vanilla essence
- 1⁄4 cup walnuts, chopped
- 200 g fresh cream
- 1 tablespoon powdered sugar
directions
- prepare jelly by dissolving it in water.
- cool.
- pour jelly in a 6 inchs round deep tin forming a 1/2 inch layer, put in refrigartor to set.
- arrange patterns of cherries on this jelly and set carefully, cover with a little more jelly.
- set remaining jelly seperatly and use for decoration.
- trim the biscuits and fit closely round the side of the tin.
- dissolve gelatine in warm water and melt on low heat.
- prepare the custard-- with custard powder, milk and sugar.
- cool.
- add gelatin, vanilla essence and chopped walnuts.
- whip cream with four tablespoons of powdered sugar.
- mix this with cool custard and the gelatin.
- pour at once to the prepared charlotte tin, refrigerate to set.
- dip the bottom of the tin in warm water and then invert on a serving plate.
- jelly and the pattern of the cherries will be seen on the top.
- sponge fingers will be all around enclosing soft pudding inside.
- chop remaining set jelly into small pieces and spoon around the pudding, and serve with your biggest smile!
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RECIPE SUBMITTED BY
Nisha
India
I am a keralite married into a gujarati family...so the food is surely a main thing in my life...I LOVE to cook...its almost like an addiction with me, when i think of some recipe i simply MUST cook it...which is seldom possible...anyways...i have a crocodile for a hubby...always cranky...the only thing he like which i make are the idlis and the gulab jamuns...he couldnt find any faults with them till now...touchwood! this is me..."newly wed" in the kitchen at my in laws place...those happy days!(sigh)if i had a month off...i'd call up my best feinds over and cook for them...