Charlotte Rtjsse
Ingredients
Directions
Make the cream
Flavor and sweeten one pint of cream, using powdered sugar.
If the cream is not rich enough to whip well, add two tablespoons of gelatine dissolved in a little heated cream.
If gelatine is used, let it stand until cool before adding.
Assemble
Turn the mixture into a mould lined with ladyfingers or sponge cake.
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. See the original page.
Explore the science
What each ingredient does
- Cream
- Whipped to form the light, airy body of the dessert.
- Gelatine (in the method)
- Sets the whipped cream so it holds its shape when unmoulded.
The step that matters
Letting the gelatine cool before adding it. Gelatine dissolved in hot cream can deflate whipped cream or melt it if added warm. Cooling it until it is only slightly warm lets it blend in and set evenly.
“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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