Reference > Farmer's Cookbook > COLD DESSERTS > Burnt Almond Charlotte
  Caramel Charlotte Russe Ginger Cream  
CONTENTS · BIBLIOGRAPHIC RECORD

Burnt Almond Charlotte

1/2 box gelatine or
1/2 cup sugar, caramelized
2 tablespoons granulated gelatine
3/4 cup blanched and finely chopped almonds
1/2 cup cold water
1 teaspoon vanilla
3/4 cup scalded milk
Whip from 31/2 cups cream
1/2 cup sugar
6 lady fingers

Make same as Caramel Charlotte Russe, adding nuts before folding in cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Caramel Charlotte Russe Ginger Cream  
 
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