MAPLE NUT SPONGE

1 envelope unflavored gelatin

¼ cup cold water

2 egg yolks

1 ½ cups hot milk

1 cup maple syrup

¼ tsp salt

2 egg whites, stiffly beaten

½ tsp vanilla

¼ cup chopped nutmeats


Dissolve gelatin in cold water. Beat 2 egg yolks into hot milk. Add gelatin mixture to egg yolk mixture and stir to dissolve. Add maple syrup and salt. Cool. When it begins to thicken, fold in egg whites. Add vanilla and nutmeats. Pour into serving dishes. Chill.


Image by Keith Misner
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Award Winning Grade A Medium Amber Wisconsin Maple Syrup.

 

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