| 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.
A Message from our Provider:
“If God is your Copilot – swap seats!”