This maple cream makes a delicious spread–A memorable seasonal treat!
- 1 envelope unflavored gelatin
- 2 ¼ cups milk
- ¼ tsp. salt
- 3 eggs, separated
- ¾ cups maple syrup
- 1 tsp. vanilla
Soften gelatin in milk in the top part of a double boiler. Place over hot water and heat to scalding. Beat together salt and egg yolks; stir in syrup, then add to milk. Cook over simmering water, stirring until mixture just begins to thicken. (Do not overcook; the mixture won’t be very thick.) Remove from heat and cool; add vanilla.
Beat egg whites until stiff and fold into maple-milk mixture. Pour into 1 ½-quart dish and chill until firm. Serves six.