Charlotte Russe

Ingredients

• 1000 mlCream
• 250 gSugar
• 10 pcsEgg yolk
• 10 gGelatin
• 200 gLadyfinger
• 10 gButter
• 1 pcsVanilla bean

Instructions

1. 1

   Prepare

   • Sprinkle gelatin over 60 ml cold water and let swell for 10–15 minutes.
   • Brush a suitable mold (approx. 20–24 cm Ø) with a little butter or neutral oil and line the sides with ladyfingers standing upright.
2. 2

   Make the custard

   • Heat 250 ml cream with 250 g sugar and the seeds plus pod of 1 vanilla pod until it just simmers. Remove from heat and let cool slightly (5 minutes).
   • Whisk 10 egg yolks in a heatproof bowl. Temper the yolks by whisking in some of the warm cream, then return everything to the pot.
   • Cook over low heat, whisking constantly until the mixture thickens (do not boil). Remove from heat and keep stirring so it doesn't curdle.
   • Dissolve the bloomed gelatin in a little heat (do not boil) and stir into the warm (not hot) custard until fully dissolved. Strain and cool until lukewarm.
3. 3

   Fold and chill

   • Whip the remaining 750 ml cream to soft peaks and fold it into the cooled custard until even and airy.
   • Pour into the prepared mold, smooth the surface and refrigerate covered for at least 4 hours or overnight.
   • Turn out before serving and garnish with fresh berries or a dusting of powdered sugar if desired.