Charlotte Russe

Has anyone ever shopped at that store? Heck, I didn't even know there was a store called Charlotte Russe until my daughters found it last year. They buy lots of shoes there, as well as clothes. Anyway, while reading my Fanny Farmer cookbook a little while back, I found a dessert by the same name as a favored store, and knew I had to make this for the girls. This didn't have either a custard or a gelatine texture, but everyone seemed to enjoy it.

CHARLOTTE RUSSE

1/2 cup sugar
1 envelope gelatine
1/2 cup milk
1-1/2 tsp vanilla extract
1 cup whipping cream, beaten stiff

In a 2 cup measure, combine the milk, sugar and gelatine. Cook 1 to 2 minutes, until the sugar and gelatine dissolve. Stir in the vanilla extract, and cool until it's partially set. Beat this mixture until it's fluffy, then beat half of the whipped cream into it. Fold in the other half, and scoop into a mold or into sherbet glasses. You can see the texture of the Charlotte Russe here. Serve with fruit sauce, or with lady fingers and cut fresh fruit (such as strawberries or blueberries). I served it with strawberries pureed with sugar.