Charlotte Russe

Total Time: 10 hrs 10 mins Preparation Time: 10 hrs Cook Time: 10 mins

Ingredients

• Servings: 7
• 85 gm. lemon jelly crystals
• 2 cups water
• 16 glace cherries
• 12 sponge cake fingers (readymade long crisp biscuits)
• 2 tablespoons gelatin
• 1/2 liter milk
• 3 teaspoons custard powder
• 1 tablespoon sugar
• 1/2 teaspoon vanilla essence
• 1/4 cup walnuts, chopped
• 200 g fresh cream
• 1 tablespoon powdered sugar

Recipe

• 1 prepare jelly by dissolving it in water.
• 2 cool.
• 3 pour jelly in a 6 inchs round deep tin forming a 1/2 inch layer, put in refrigartor to set.
• 4 arrange patterns of cherries on this jelly and set carefully, cover with a little more jelly.
• 5 set remaining jelly seperatly and use for decoration.
• 6 trim the biscuits and fit closely round the side of the tin.
• 7 dissolve gelatine in warm water and melt on low heat.
• 8 prepare the custard-- with custard powder, milk and sugar.
• 9 cool.
• 10 add gelatin, vanilla essence and chopped walnuts.
• 11 whip cream with four tablespoons of powdered sugar.
• 12 mix this with cool custard and the gelatin.
• 13 pour at once to the prepared charlotte tin, refrigerate to set.
• 14 dip the bottom of the tin in warm water and then invert on a serving plate.
• 15 jelly and the pattern of the cherries will be seen on the top.
• 16 sponge fingers will be all around enclosing soft pudding inside.
• 17 chop remaining set jelly into small pieces and spoon around the pudding, and serve with your biggest smile!