Skip to main content
Dessert

Another Charlotte Russe

A gelatin-based custard dessert made with milk and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and coffee are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Another Charlotte Russe

Ingredients

Directions

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

  2. Whip the heavy cream until stiff.

  3. Combine the soaked gelatine and milk, then fold in the whipped cream.

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 + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

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

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

What each ingredient does

Gelatine
Sets the cream mixture so the dessert holds its shape when chilled.
Heavy cream
Whipped to stiff peaks, it adds lightness and richness to the dessert.
Milk
Hydrates the gelatine and adds moisture and body to the custard base.

The step that matters

Folding in the whipped cream. Whipped cream holds air that gives the dessert its lightness. Stirring it vigorously or folding it into warm gelatine can deflate it or cause it to lose volume, so fold gently and keep the gelatine mixture cool and just starting to thicken.

“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.

You might also like

Coffee Ice CreamCoffee Ice Cream91 recipesCoffee CustardCoffee Custard27 recipesCoffee CakeCoffee Cake21 recipesCoffee Bavarian CreamCoffee Bavarian Cream14 recipes