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Dessert

Another Charlotte Russe

A gelatin-based dessert with cream and ladyfingers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Another Charlotte Russe

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold milk for 2 hours.

  2. Whip the cream in a large bowl until stiff and set on ice.

  3. Boil the milk and gradually pour it over the dissolved gelatine, then strain.

Make the cream

  1. When the mixture is nearly cold, fold in the whipped cream a spoonful at a time.

  2. Sweeten with powdered sugar and flavor with vanilla extract.

Set and serve

  1. Line a dish with lady-fingers or sponge cake.

  2. Pour the cream mixture into the lined dish and set in a cool place to harden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid cream mixture so it holds its shape when cut.
Rich cream
Whipped to form air bubbles, giving the dessert a light, creamy texture.
Milk
Forms the base of the custard-like mixture that the gelatine sets.
Lady-fingers or sponge cake
Forms the lining around the dessert, giving it a soft, cake-based structure.

The step that matters

Fold in the whipped cream while the mixture is nearly cold. If the gelatine mixture is still warm, it will melt the whipped cream and deflate its air bubbles. If it is already set, the cream will not blend evenly. Cooling it until nearly cold keeps the foam intact and the texture light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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