Maple Charlotte Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (1 tablespoon) unflavored gelatin
1/4 cup: Cold water,
3/4 cup: Hot maple syrup,
2 cup: Heavy cream,
Directions:
Makes 6 to 8 Servings
Ladyfingers or sponge cake slices
In a small bowl, soften the gelatin in the cold water. Pour in the hot
maple syrup and stir until the gelatin disolves. Place over a bowl of
ice water and stir until mixture begins to thicken. Whip the cream
until stiff, and fold into the maple mixture. Line individual molds
(use six 1 cup molds or eight 2/3- or 3/4-cup molds) or a 6-cup mold
with ladyfingers or sponge cake slices. Fill molds or mold with the
maple mixture. Chill several hours, until set. Unmold onto serving
platter.
Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Source from luhu.jp
Ladyfingers or sponge cake slices
In a small bowl, soften the gelatin in the cold water. Pour in the hot
maple syrup and stir until the gelatin disolves. Place over a bowl of
ice water and stir until mixture begins to thicken. Whip the cream
until stiff, and fold into the maple mixture. Line individual molds
(use six 1 cup molds or eight 2/3- or 3/4-cup molds) or a 6-cup mold
with ladyfingers or sponge cake slices. Fill molds or mold with the
maple mixture. Chill several hours, until set. Unmold onto serving
platter.
Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Source from luhu.jp
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Desserts