The City Magazine Since 1975

Charlotte Russe

<p>Reprinted from <em>Charleston Receipts</em> by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase <em>Charleston Receipts</em> at <a href="https://www.jlcharleston.org/?nd=full&key=13" target="_blank">https://www.jlcharleston.org/?nd=full&key=13</a></p>
SERVES: 
6
Rate This Recipe: 
0
INGREDIENTS: 

(Serves 6)

1 pint whipping cream

1 teaspoon vanilla

5 egg whites

Sherry

¼ cup cold milk

¼ cup warm milk

½ cup sugar

½ tablespoon gelatine

Lady fingers, split

DIRECTIONS: 

Whip cream until stiff, add vanilla and sugar, also sherry to taste. Soften gelatine in cold milk, then dissolve in warm milk. When cool add to above mixture, beating the cream all of the time. Add beaten egg whites. Pour in bowl or dessert glasses lined with lady fingers.

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