Charlotte Russe

Ingredients

• 0.25 box gelatine
• 1 tbsp gelatine, granulated
• 0.25 cup cold water
• 0.33 cup scalded cream
• 0.33 cup powdered sugar
• 3.5 cups thin cream
• 1.5 tsp vanilla
• 6 lady fingers

Method

Bloom the gelatine in cold water for 5 minutes until it's fully hydrated and spongy to the touch. Pour the scalded cream over it — the residual heat will dissolve the gelatine completely without requiring additional warmth, which would damage the protein structure. Stir until there are no visible granules. Set this aside to cool to room temperature; if you pour warm gelatine into whipped cream, it will deflate the foam you're about to build.

Whipping the thin cream is your foundation. Using a hand whisk or electric mixer, beat the cream until it reaches soft peaks — the surface should show trails from the whisk and the mixture should hold a loose shape but still flow slightly. This is critical: stop before stiff peaks form, because you're about to fold in both sugar and the gelatine mixture. Overbeating now leaves no margin for error. Fold the powdered sugar and vanilla into the whipped cream with a spatula, using broad strokes and rotating the bowl as you work. The sugar dissolves into the fat and won't deflate the foam if you fold gently and efficiently.

Fold the cooled gelatine mixture into the cream in two additions. This emulsification step requires a light hand — you're suspending gelatin particles in a fat-based cream, and vigorous mixing collapses the air pockets you've trapped. The gelatine should integrate fully without visible streaks before you move to the next step. If the gelatine has begun to set (it will feel tacky and start to clump), warm it gently over a bowl of hot water for 30 seconds and let it cool again before folding.

Line a charlotte mould (or any 500–600ml pudding basin) with lady fingers, standing them upright around the sides with the sponge side facing outward and the rounded tops pointing up. If you have a removable base, line that too with one or two fingers laid flat. Pour the cream mixture into the mould and smooth the top. Chill for at least 6 hours, preferably overnight, until the gelatine sets firm to the touch and the mixture holds its shape completely.

To unmould, run a thin knife around the edge and dip the base briefly into hot water, then invert onto a chilled plate. The lady fingers will form a delicate, spongy shell. Serve cold.