Charlotte Russe - cooking recipe

Ingredients

1 1/2 envelopes Knox gelatine
1 c. milk
2 c. whipping cream
2 eggs, separated
1 c. sugar
1 1/2 tsp. vanilla

Preparation

Add gelatine to milk in a small pan.
Heat and stir until dissolved.
Cool.
Beat 2 egg yolks well with 1 cup of sugar. Whip the cream until stiff.
Beat 2 egg whites and add to yolks and sugar.
Now add gelatine mixture and pour all of this into whipped cream and beat well, adding vanilla.
Put in refrigerator.