Whipped Cream for Charlotte Russe 'that does not Fall'
From: Aunt Cecile, Quebec, Quebec, Canada
  • 1 tablespoon [7 g] unflavored gelatine
  • 1/4 cup [60 mL] milk
  • 1 egg white
  • 1 cup [250 mL] heavy whipping cream
  • Sprinkle gelatine over milk; leave gelatine to swell.
  • Whip egg white until firm.
  • Into a clean bowl, whip cream until firm.
  • Fold beaten egg white into beaten cream.
  • Then fold swollen gelatine into mixture.