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Port Wine with Charlotte Russe, a la Gimo

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Ingredients 12 ingredients

  1. half cup water
  2. two tablespoons cornstarch dissolved
  3. half cup powdered sugar
  4. One cup port wine thickened
  5. four tablespoons sugar
  6. Dip
  7. two cups whipped cream
  8. Sponge cake
  9. two tablespoons brandy
  10. Half cup milk
  11. Cut
  12. two tablespoons gelatine
Contains GlutenEggsMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Make a quick sponge cake [see recipe: Quick Sponge Cake].
  2. Spread very thin and bake, cut the cake in halves, fill and roll.
  3. Filling.
  4. One cup port wine thickened with two tablespoons cornstarch dissolved in half cup water, two tablespoons gelatine, four tablespoons sugar, two tablespoons brandy.
  5. Color with red coloring, roll.
  6. When cold, cut in thin slices.
  7. Decorate a ring mould with vertical strips.
  8. Fill with the charlotte russe.
  9. Charlotte Russe.
  10. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons dissolved Cox’s gelatine, Put milk, gelatine, and sugar in a saucepan;
  11. add the whipped cream (flavored with one tablespoon brandy).- Fill, leave on ice until ready to serve.
  12. Dip in lukewarm water and turn out on a paper doily.
  13. Serve with whipped cream.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife