Charlotte russe, despite its name, is a child of French cuisine. This classic dessert is made like this:
Bring milk to a boil with vanilla sugar. Remove from heat. Beat sugar and egg yolks until creamy. Add to the milk. Stir soaked, squeezed gelatine into the mixture. Cool. Whip cream with sugar until stiff. Line a custard dish with halved biscuits. Before the cream stiffens, stir in the whipped cream. Pour into the prepared mold. Refrigerate for about 2 hours until the crem is stiff. Carefully turn out onto a platter and garnish prettily with whipped cream.
When to serve:
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