Be sure to check out the Ladue/Frontenac Patch this week for Richard Nix’s latest article about Classic Cooking. This article features haute cuisine chef Antonin Careme and one of his famous recipes – Charlotte Russe.
Soften 1 envelope unflavored gelatin in 3 tablespoons cold water in top of a double boiler; cook over boiling water until gelatin dissolves. Add 1/4 cup sherry and 1 tablespoon vanilla extract, mixing well. Cool to room temperature. Fold gelatin mixture into 1 cup whipping cream that has been whipped. Set aside.
Beat 2 egg whites (at room temperature) in a medium mixing bowl until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, and beat until stiff and glossy. Fold meringue into whipped cream mixture.
Line the sides of a 1 1/2-quart serving bowl with ladyfingers. Pour in filing; chill until set. Garnish with fresh fruit slices, and spoon into individual serving bowls. Yields 6 servings. Oxmoor House 1/84