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Ingredients
- 1 Tbs. (1
packet) gelatin
- 1/4 cup
water
- 1 cup
Vermont maple syrup
- 4 cups
heavy or whipping cream
- 3/4 cup
chopped almonds, walnuts, or hazelnuts
- Sponge
cake or ladyfingers
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Directions
Soak
gelatin in water for 10 minutes. Heat
maple syrup until warm (not hot) and combine
with gelatin mixture. Chill until
thickened slightly.
Whip
cream until soft peaks form. Fold 2 cups
into maple syrup mixture. Add 1/2 cup chopped
nuts.
Line
a bowl or charlotte mold with pieces of sponge
cake or ladyfingers. Pour in filling and
chill for 2 1/2 hours, until firm.
Remove
from mold onto serving platter and drizzle with
small amount of maple syrup. Serve with
remaining whipped cream and chopped nuts.
Serves
8 to 12.
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