Maple
Maple Syrup Pudding
Aida Boyer McAnn — The New Brunswick Cook Book (1938)An airy, mousse-like maple syrup pudding made by folding beaten egg whites and whipped cream into a gelatin-set maple syrup base — a delicate and festive dessert from New Brunswick's sugaring-off season.
Ingredients
- 1½ tablespoons gelatin
- ¼ cup cold water
- 1 cup maple syrup
- 2 egg whites
- 2 cups heavy cream
Instructions
- Soak gelatin in the cold water.
- Boil the maple syrup until it threads when dropped from the tip of a fork. Add the gelatin mixture and stir until dissolved.
- Beat egg whites until stiff, then add the hot syrup slowly, beating constantly.
- Put in a cold place and when partially set, fold in the heavy cream which has been beaten stiff.
- Pour into a mould and chill until firm. Serve cold.