Charlotte Russe
Ingredients 4 egg whites 80 g caster sugar 40 g ground almonds For filling 1 pt milk 1 tsp vanilla essence 6 egg yolks 30 g caster sugar 10 g gelatine 3/4 double cream glace cherries to decorate Method Preheat oven at gas 2. Whisk egg whites until thick, keep whisking and add the sugar one spoon at a time. Gently fold in the ground almonds using a large metal spoon. spoon mixture into an icing bag with large plain nozzle. Pipe the mixture into 5-7 cm fingers on a baking tray. Bake for 1 to 1 and 20 hours until the fingers are firm and will lift off the paper easily. Leave to cool. Heat the milk and vanilla essence until it reaches boiling point. beat egg yolks and sugar until thick and pale, Add the milk to eggs beating all the time. Soften the gelatine with 3 tbsp of warm water and stir into mixture. Cook over a very low heat, stirring all the time until it coats the back of a spoon. Do not boil. Pour into a bowl and leave to cool then chill until
