Maple charlotte

Yield: 6 Servings

Measure Ingredient
1 pack (1 tablespoon) unflavored gelatin
¼ cup Cold water
¾ cup Hot maple syrup
2 cups Heavy cream

Makes 6 to 8 Servings

Ladyfingers or sponge cake slices In a small bowl, soften the gelatin in the cold water. Pour in the hot maple syrup and stir until the gelatin disolves. Place over a bowl of ice water and stir until mixture begins to thicken. Whip the cream until stiff, and fold into the maple mixture. Line individual molds (use six 1 cup molds or eight ⅔- or ¾-cup molds) or a 6-cup mold with ladyfingers or sponge cake slices. Fill molds or mold with the maple mixture. Chill several hours, until set. Unmold onto serving platter.

Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas

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