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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