INGREDIENTS

INSTRUCTIONS

Spread out the walnuts on a baking sheet and toast in the oven at 200
C/ 400    F / gas mark 6 for about 5 minutes until browned. Tip into  a
wire sieve and shake off all the loosened, papery skin. Cool and  chop
roughly.  Heat the maple syrup to boiling point. Meanwhile, whisk the
egg white  with the salt until it forms soft peaks. Gradually pour in
the very  hot syrup, whisking constantly. Continue whisking until you
have a  thick, stiff meringue. Use an electric whisk if you have one.
Leave  to cool.  Beat the cream until stiff, then fold into the maple
meringue.  Finally fold in the nuts. Spoon into a dish and freeze.
Transfer to  the fridge to soften for half an hour before serving.
Recipe By     : Sophie Grigson, Style,The Sunday Times, September  29,
1996  Posted to EAT-L Digest 01 Oct 96  Date:    Wed, 2 Oct 1996
18:23:01 EDT  From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : This is a spectacularly good light, frozen mousse. Maple  syrup
and walnuts go very well together, though you could substitute  pecan
nuts.

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