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Carlotta Russian recipes:
Carlotta is a real Italian word, which I and the Russian equivalent of the best known is the word to describe it. It's yogurt and / gelatin nice little pudding, the following is required :
- 8 eggs
- 1 tbsp unflavored gelatin is
- 2 cups light cream
- 1 cup sugar
- Cup vanilla extract 1 / 2
- 2 cups of regular cream
- (!) 25 sheets

Preparation:
Through a double boiler, half a cup of sugar and light cream (half and then leave) and dissolve the gelatin. Apart from this, (do not discard the egg whites) into the egg yolks in a bowl just a whisk until they become foam. Add the gelatin mix over Bain Marie, make sure it does not boil, stirring gently. Add the vanilla, then take off the stove, to give a final stir before allowing to cool.

Now, add the remaining sugar gradually and whisk until stiff peaks develop (if by some miracle, not discarded) to get the egg whites. And set aside, other beat cream until it is thick. Gently mix the egg white and yolk and mix the gelatin you already have. With a little butter to prevent sticking to the sides and place the wafer in the spring around the molds. Wafers are cut precisely to fit the height of the mold must be placed tightly together as possible. Pour the mix into a mold, chill until it curdles.

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