Lemon Charlotte Russe
Serves: 8
Cook time: 25 mins
Ingredients
| Candied lemon rind and fresh raspberries for garnish (optinal) | |
| 4 | eggs, separated |
| ½ cup | freshly squeezed lemon juice (bottled stuff works fine) |
| 1 | grated lemon rind (optional) |
| 16-20 | lady fingers, split, soft kind work best |
| ¼ tsp | salt |
| 1 cup | sugar |
| 1 | envelope unflavoured gelatin |
| 1 cup | whipping cream, whipped to soft peaks |
Steps
Base
Sprinkle gelatin over lemon juice in small bowl. Let soften 5 minutes.
Beat together with electric mixer yolks, ½ cup of the sugar and the salt in top of double boiler. Gradually beat in gelatin mixture. Cook over boiling water, stirring constantly until mixture starts to thicken and gelatin is dissolved (6 minutes). Don't let bottom of double boiler top touch water.
Pour into large bowl. Add lemon rind. Chill until mixture begins to mound, (15
- 20 minutes) stirring occasionally.
Meanwhile, line bottom and sides of an 8x3 inch spring form pan with lady fingers, curved side out.
Beat egg whites with electric mixer in large bowl until foamy. Gradually add remaining ½ cup sugar and beat until soft peaks form. Fold the beaten egg whites and whipped cream into the lemon-gelatin mixture. Spoon into ladyfinger-lined pan. Cover.
Chill 4 hours or overnight. Carefully remove sides of spring form pan. Garnish with candied lemon rind and fresh raspberries if you wish.
CANDIED LEMON RIND
Bring large pot of water to boiling. Drop in rind of 3 lemons cut into thin strips about ⅛ inch (3 cm) wide. Boil, uncovered 10 minutes. Drain. Rinse under cold water. Drain. Reserve.
Combine 2 cups (500 ml) of sugar and 1 cup (250 ml) of cold water in medium sized heavy saucepan. Bring to boiling, stirring to dissolve sugar. Boil 5 minutes without stirring. Add lemon rind. Lower heat and simmer 15 minutes. Drain. Reserve rind.