- 4 [1-tablespoon / 7-g each] packs unflavored gelatine
- 6 tablespoons [90 mL] cold water
- 3 eggs
- 1 1/2 cups [375 mL] maple syrup
- 2 cups [500 mL] heavy whipping cream
- 1 cup [250 mL] finely chopped nuts
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- Sprinkle gelatine over cold water; leave to swell.
- Into the top part of a double boiler over hot yet not boiling water, using an electric mixer, beat eggs into maple syrup.
- Mix in swollen gelatine.
- Pour mixture into a bowl; leave to cool completely.
- Then whip cream until stiff.
- Fold whipped cream, and finely chopped nuts, into cooled mixture.
- Spoon into individual dessert bowls; refrigerate until ready to serve.
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