Lemon Charlotte Russe Recipes

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

CHARLOTTE RUSSE

Steps:

• Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
• Cook over low heat until gelatin dissolves; cool slightly.
• Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
• Gradually add dissolved gelatin; stirring constantlly.
• Beat egg whites until stiff, but not dry. Fold into yolk mixture.
• Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
• Garnish with fruit if desired.