Thursday, June 16, 2011

MAPLE CHARLOTTE

Soak 1 tablespoon gelatin in 2 tablespoons cold water. Boil 2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto 2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in 2/3 cup heavy cream beaten stiff. Add 1/2 cup pecan nut meats broken in pieces. Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.

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