Maple Sweetheart Recipe
Maple Sweetheart is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Maple Sweetheart and let me know how much you liked it.
Ingredients
| Ladyfingers package | 1 | |
| 2 tablespoons unflavored gelatin cup cold water cup real maple syrup eggs | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Dark brown sugar and whipped cream, for garnish | ||
Directions
Line sides of 9-inch springform pan with ladyfingers.
Sprinkle gelatin over water in small saucepan; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Bring maple syrup in heavy saucepan to a boil; continue boiling until it reaches 230°F on a candy thermometer.
Meanwhile, beat eggs in large bowl until light and fluffy.
Gradually add hot syrup in thin stream, beating until mixture starts to cool.
Stir in gelatin.
Refrigerate about 30 minutes or until mixture mounds slightly when dropped from spoon.
In medium bowl, whip cream until stiff peaks form; fold into thickened mixture.
Pour into prepared pan and refrigerate 2 hours until firm.
To serve, remove side of pan and garnish with brown sugar and additional whipped cream.
Sprinkle gelatin over water in small saucepan; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Bring maple syrup in heavy saucepan to a boil; continue boiling until it reaches 230°F on a candy thermometer.
Meanwhile, beat eggs in large bowl until light and fluffy.
Gradually add hot syrup in thin stream, beating until mixture starts to cool.
Stir in gelatin.
Refrigerate about 30 minutes or until mixture mounds slightly when dropped from spoon.
In medium bowl, whip cream until stiff peaks form; fold into thickened mixture.
Pour into prepared pan and refrigerate 2 hours until firm.
To serve, remove side of pan and garnish with brown sugar and additional whipped cream.
Chef
