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1 envelope, unflavoured gelatine (1 tbsp/15 mL) 1
1/4 cup cold water 60 mL
2 eggs, beaten 2
1 cup maple syrup 250 mL
1 cup cream, whipped 250 mL
Soak the gelatine in the cold water.
Beat the eggs and add the maple syrup. Cook the mixture in a double boiler for about 2 minutes, stirring constantly.
While the maple-egg mixture is still hot, add the gelatine and stir in well.
Let cool until it is almost thick, then fold in the stiffly whipped cream.
Pour into a serving dish and chill in the refrigerator.
1/4 cup cold water 60 mL
2 eggs, beaten 2
1 cup maple syrup 250 mL
1 cup cream, whipped 250 mL
Soak the gelatine in the cold water.
Beat the eggs and add the maple syrup. Cook the mixture in a double boiler for about 2 minutes, stirring constantly.
While the maple-egg mixture is still hot, add the gelatine and stir in well.
Let cool until it is almost thick, then fold in the stiffly whipped cream.
Pour into a serving dish and chill in the refrigerator.
