Photograph of the finished Charlotte russe

France · Bánh bao quy kẹp kem Charlotte russe

Charlotte russe

1 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Savoiardi biscuits Savoiardi biscuits 720 g
  • Photograph of Fresh milk Fresh milk 1.6 l
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sugar Sugar 440 g
  • Photograph of Gelatin powder Gelatin powder 48 g
  • Photograph of Fresh cream Fresh cream 800 ml
  • Photograph of Vanilla Vanilla 32 ml
  • Photograph of Rum Rum 120 ml

Method

  1. 1 Arrange the savoiardi biscuits upright to completely cover the round mold, and line the bottom with a layer.
  2. 2 Brush the rum and sugar mixture onto the cake, but only lightly; if the cake is too wet, it will collapse into the mold.
  3. 3 Cook the custard with milk, egg yolks, sugar, and vanilla, then dissolve the soaked gelatin into it while the custard is still warm.
  4. 4 Gelatin must be added when the cream is below 80 degrees Celsius; any hotter than that, and the gelatin will lose its gelling ability.
  5. 5 Whip the heavy cream until soft peaks form, then mix it into the cooled egg cream.
  6. 6 Pour into molds, refrigerate for 6 hours, and remove from molds once the ice cream is firm.
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