|Whipping cream||1⁄2 Pint|
|Cold water||1⁄4 Cup (4 tbs)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Maple flavor||3 Drop|
Whip cream until stiff but smooth and scrape into a large bowl.
Soften gelatine in water.
Simmer maple syrup about 10 minutes.
Add softened gelatine and stir until dissolved.
Whip egg whites until stiff and glossy.
Add the hot maple-gelatine mixture and continue beating for about 5 minutes.
Scrape mixture into an 8 X 8-inch pan and chill until cool, stirring occasionally.
Stir in about 1/4 of the whipped cream.
Fold in remaining cream and spoon into sherbet glasses.
Top servings with additional dabs of unsweetened whipped cream and chopped nuts if you wish.