April 11th – Charlotte Russe

1 Cup = 1/2 US Pint = 0.42 UK pints 8.4 fl.oz = 237ml
1 Quart = 2 US Pints = 1.66 UK Pints = 33.2 fl.oz = 947ml

1/2 Box Gelatine
1/4 Cup Cold Water
1 Cup Milk
1 Cup Granulated Sugar
1 Egg
1 Teaspoon Vanilla
1 Pint Cream

Cover the gelatine in the cold water and leave to soak for half an hour. Dissolve the gelatine over a bain-marie.

Scald the milk, add the sugar and stir until it is dissolved and the milk looks bluish. Lightly beat the egg and add to the milk, stirring continuously. Remove from the heat and add to the gelatine. Stir again.

Flavour with the vanilla and stand to cool.

Whip the cream, add to the custard and pour into a wetted mould and leave to cool and set.

When ready, turn out and sprinkle with crushed macaroons.