Charlotte Russe a la Diana
Ingredients 10 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Glaze a charlotte russe mould with lemon aspic, line with lady fingers — leaving a space of about quarter inch between them.
- Fill.
- Filling Half cup milk, half cup powdered sugar, half pint cream, five tablespoons dissolved Cox’s gelatine.
- Put the milk in a saucepan on ice;
- add sugar, gelatine, a small teaspoon vanilla (or one tablespoon brandy);
- stir until it gets cold and frothy, then add the cream (well whipped), saving part of it for the decoration.
- Fill the mould, leave on ice until ready to serve.
- Then dip in lukewarm water and turn out on a platter on a paper doily.
- With a fancy tube wave some cream around on top of the charlotte russe and a rosette in the centre.
- Decorate with maraschino cherries;
- garnish with spun sugar (if at hand) or chopped jelly.
- Serve for luncheon or dinner, with cake, as a dessert.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon