| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 2 | tb | Gelatin |
| 1/2 | c | Cold water |
| 1 | c | Pure maple syrup |
| 4 | Egg yolks | |
| 1/2 | c | Light brown sugar |
| 4 | Egg whites | |
| 2 | c | Whipping cream |
| Additional whipped cream for garnish | ||
| Pecans; chopped and toasted |
INSTRUCTIONS
Soften gelatin in water and heat until dissolved. Combine with syrup. Beat egg yolks and add to syrup mixture. Cook over moderate heat until slightly thickened and coats spoon. Add brown sugar and stir to dissolve. Set aside to cool. Beat egg whites until stiff. Whip cream to firm peaks. Fold whipped cream into mixture, then fold in egg whites. Pour into individual dishes. Chill until firm. Serve with whipped cream and sprinkle with toasted pecans. Yield: 8 to 10 servings. A VERY SPECIAL TEAHOUSE From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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