Charlotte Russe (Paula Deen) Recipe

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Charlotte Russe (Paula Deen)
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Ingredients
11
Count
Nutrition
407
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Soften the gelatin in a bowl with the water. Pour in the milk and completely dissolve the gelatin. Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom.
  2. Sweeten 2 cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff. Add vanilla and fold it in. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.
  3. Cut cake into ladyfinger-sized pieces, about 1/2-inch thick by 1-inch wide and as long as your mold is deep. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Hold back enough cake to cover top of mold or bowl. Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.
  4. Beat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Press reserved cake on top of filling.
  5. Chill until cream is set, 4 to 6 hours. When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Carefully lift off mold.
  6. Lightly sweeten remaining 1 cup cream with remaining 1/4 cup sugar and beat until it is stiff. If you like, you can put it into a pastry bag and pipe it onto the Charlotte, or simply spoon it on, using it to cover any gaps or splits in outer layer of cake. Garnish with fresh fruit.
  7. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.2 Kcal (1705 kJ)
Calories from fat 199.8 Kcal
% Daily Value*
Total Fat 22.2g 34%
Cholesterol 82.4mg 27%
Sodium 105.06mg 4%
Potassium 127.39mg 3%
Total Carbs 45.3g 15%
Sugars 43g 172%
Protein 5.74g 11%
Vitamin C 0.6mg 1%
Calcium 54.9mg 5%
Amount Per 100 g
Calories 239.64 Kcal (1003 kJ)
Calories from fat 117.59 Kcal
% Daily Value*
Total Fat 13.07g 34%
Cholesterol 48.5mg 27%
Sodium 61.83mg 4%
Potassium 74.97mg 3%
Total Carbs 26.66g 15%
Sugars 25.3g 172%
Protein 3.38g 11%
Vitamin C 0.4mg 1%
Calcium 32.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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