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Cold Maple Souffle

chef.pierre's picture
Ingredients
  Gelatin 3 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Maple syrup 1 Cup (16 tbs)
  Egg To Taste, separated
  Salt 1 Pinch
  Whipping cream 1 Pint, whipped
  Toasted slivered almonds 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party
Servings: 
12

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