- 3/4 cup [190 mL] maple syrup
- 3 egg whites, beaten
- 1 cup [250 mL] heavy [35% m.s.g.] cream, whipped
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- 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.
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