Maple Syrup Freeze
From: Grand-Mamie, Quebec, Quebec, Canada
IngredientsPreparation
  • 3/4 cup [190 mL] maple syrup
  • 3 egg whites, beaten
  • 1 cup [250 mL] heavy [35% m.s.g.] cream, whipped
  • Heat maple syrup to thread stage [240°F / 115°C on a candy thermometer].
  • Pour hot maple syrup over beaten egg whites, whipping until maple syrup has completely cooled down.
  • Delicately fold in whipped cream.
  • Freeze for 3 to 4 hours.
  • Serve, into sherbet cups if desired.