Ingredients
- 1 packet unflavored gelatin
- 1 tablespoon cold water, for softening gelatin
- 1/4 cup milk, 70 degrees
- 3 cups heavy cream
- 1 1/4 cups sugar
- 1 tablespoon homemade vanilla flavoring or 1 teaspoon pure vanilla flavoring
- Homemade angel food cake or ladyfingers
- two tablespoons sweet sherry (avoid using cooking sherry)
- 1/2 cup fruit preserves, optional
- 7 large egg-whites-
- Fresh berries or cut fruit, for garnish
Directions
Soften the gelatin inside a bowl using the water. Pour within the milk and completely dissolve the gelatin. Allow it to sit when you prepare remainder of filling, stirring it from time to time to help keep gelatin from separating and settling to bottom.
Sweeten 2 glasses of the cream with 1 cup from the sugar and beat it having a handheld electric mixer until it's fairly stiff. Add vanilla and fold it in. Stir in dissolved gelatin and lightly but completely fold it into whipped cream and hang it aside.
Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide so that as lengthy as the mold is deep. Line bottom and sides of the 3-quart mold or bowl with cake, ensuring there aren't any gaps inside it. Restrain enough cake to pay for surface of mold or bowl. Sprinkle cake with sherry and spread it having a thin layer of jam or fruit preserves, if using.
Beat egg-whites to stiff although not dry peaks having a handheld electric mixer. then fold completely into whipped cream and gelatin filling. Spoon filling into cake-lined mold, ensuring there aren't any gaps or air pockets between filling and cake. Press reserved cake on the top of filling.
Chill until cream is placed, four to six hrs. When you're prepared to serve, lightly operate a knife around edges of mold to make certain the Charlotte now hasn't stuck into it, then invert onto plate. Carefully lift off mold.
Gently sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it's stiff. If you want, place it right into a pastry bag and pipe it to the Charlotte now. or just spoon it on, utilizing it to pay for any gaps or splits in surface of cake. Garnish with fruit.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Paula Deen
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