Cold Maple Souffle
|Cold water||1⁄4 Cup (4 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Egg||To Taste, separated|
|Whipping cream||1 Pint, whipped|
|Toasted slivered almonds||1 Tablespoon|
Soften gelatine in cold water.
Beat syrup and the egg yolks together in the top of a double boiler.
Set the pan over boiling water, and heat and stir about 5 minutes.
Remove from over the water, and stir in softened gelatine.
When gelatine has dissolved, chill the mixture in the freezer until as thick as jam or honey, stirring occasionally.
Beat egg whites and salt until moist peaks form.
Fold in the thickened maple mixture, then the stiffly whipped cream.
Surround the top of a 6-cup souffle dish with a double strip of waxed paper letting the paper extend about 1 inch above the edge of the dish.
Tie paper strip in place with string.
Scrape in the maple mixture, and swirl slightly.
Sprinkle with toasted almonds.
Cover top with plastic, and chill several hours or overnight.
To serve, carefully remove paper strip.
Makes 10-12 small servings.