Charlotte Russe

2 tablespoons cornstarch
1 cup granulated sugar
4 eggs, separated
2 envelopes unflavored gelatine
1 quart milk
1 pint heavy cream
2 teaspoons vanilla extract
Pinch of salt

Add cornstarch to sugar; mix with egg yolks and cream well. Soften gelatin with 1/2 cup milk; set aside.

Heat remaining milk and add slowly to egg and sugar mixture. Cook until thickened. Add gelatin mixture to hot custard mix. Whip egg whites until stiff and fold into custard. Add heavy cream, vanilla extract and salt. Refrigerate until congealed slightly. Serve in sherbet or custard dishes.

Yields 10 to 12 servings.

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