Strawberry Charlotte Russe

Ingredients

• 10 to 12 ladyfingers
• 2 env. unflavored gelatin
• 2 c. milk
• 3 eggs
• 2/3 c. confectioner's sugar
• 2 T. grated lemon peel
• 1 1/2 t. almond extract
• 1 t. vanilla extract
• 2 c. whipping cream
• Strawberry Sauce
• Strawberry Sauce:
• 3 c. fresh strawberries
• 3/4 c. sugar
• 1/4 c. water
• 1 1/2 T. cornstarch
• Dash of salt
• 1 t. butter
• Red food coloring (optional)

Directions

Split ladyfingers in half; line bottom and sides of lightly buttered 2-Qt. Charlotte mold. Cover; set aside. Sprinkle gelatin over 1/2 c. milk to soften. Heat remaining 1 1/2 c. milk in heavy saucepan. Beat eggs with confectioner's sugar until thick and creamy. Gradually add a small amount of hot milk to egg mixture. Return to saucepan. Cook over low heat, stirring constantly, until slightly thickened. Do not boil. Add gelatin; stir until dissolved. Stir in lemon peel, almond and vanilla extracts. Cover. Chill until slightly thickened. Whip 1 1/2 c. cream until stiff. Fold custard mixture into whipped cream. Pour into prepared mold. Chill 12 hours or overnight. Run spatula gently around sides of mold. Turn out Charlotte Russe. Whip remaining 1/2 c. cream. Serve Charlotte with Strawberry Sauce and cream.

Strawberry Sauce:
Crush 1 c. strawberries. Slice remainder in half; set aside. Combine crushed berries, sugar, water, cornstarch and salt. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Stir in butter. Add a few drops of red food coloring, if desired. Strain and chill. Fold in reserved berries.

Submitted 6/13/05.
Source: Gail's Recipe Swap
Submitted By: Eileen Werth
crzylegs@erols.com
Strawberry Charlotte Russe