Martin & Hannah Van Buren's Recipes
MARTIN VAN BUREN'S CHARLOTTE RUSSE
1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1/4 cup lemon juice
6 ladyfingers, split
1 cup heavy cream
Scald milk. Sprinkle gelatin over cold water to soften.
Mix together egg yolks, sugar, and salt. Pour hot milk, a little at
a time, over the yolk mixture, beating hard all the time. Cook over
a low heat, stirring constantly, until mixture is smooth and
slightly thickened. Remove from heat, add gelatin, and stir until
dissolved. Stir in lemon rind and juice, then refrigerate until
cold but not set.
Line a 1-quart mold or bowl with ladyfingers, placing some on the
bottom and the remainder upright around the sides. Some of the
ladyfingers may have to be cut to make them fit. Beat heavy cream
until it holds a shape, fold into gelatin mixture gently, and pour
into mold. Chill 2 to 3 hours or until firm.
To serve, unmold on a crystal or silver platter or cake stand.