Maple Syrup Pudding Sauce
|Maple syrup||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
In a saucepan, boil syrup and water for 7 to 10 minutes, (228° F.).
In a medium-size bowl, beat egg whites until stiff.
Add syrup gradually, beating constantly with electric or hand beater.
When well blended and light, add lemon juice carefully, then fold in whipped cream.
Use immediately or sauce will separate.