Maple charlotte
Instructions:
-
Even though we generally think of Vermont in connection with maple syrup, it is made in most northern states where maple trees flourish.
- 1 package (I tablespoon) unfavored gelatin;
- 1⁄4 cup cold water;
- 3⁄4 cup hot maple syrup;
- 2 cups heavy cream;
- 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 dissolves. 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.