Charlotte Russe - cooking recipe

Ingredients

for the top layer
85 gm. lemon jelly crystals
2 cups water
16 glace cherries
12 sponge cake fingers (readymade long crisp biscuits)
for the bavarian cream
2 tablespoons gelatin
1/2 liter milk
3 teaspoons custard powder
1 tablespoon sugar
1/2 teaspoon vanilla essence
1/4 cup walnuts, chopped
200 g fresh cream
1 tablespoon powdered sugar

Preparation

prepare jelly by dissolving it in water.
cool.
pour jelly in a 6 inchs round deep tin forming a 1/2 inch layer, put in refrigartor to set.
arrange patterns of cherries on this jelly and set carefully, cover with a little more jelly.
set remaining jelly seperatly and use for decoration.
trim the biscuits and fit closely round the side of the tin.
dissolve gelatine in warm water and melt on low heat.
prepare the custard-- with custard powder, milk and sugar.
cool.
add gelatin, vanilla essence and chopped walnuts.
whip cream with four tablespoons of powdered sugar.
mix this with cool custard and the gelatin.
pour at once to the prepared charlotte tin, refrigerate to set.
dip the bottom of the tin in warm water and then invert on a serving plate.
jelly and the pattern of the cherries will be seen on the top.
sponge fingers will be all around enclosing soft pudding inside.
chop remaining set jelly into small pieces and spoon around the pudding, and serve with your biggest smile!