Maple Charlotte Russe Recipe

Instructions

1. Soak a level tablespoon of granulated gelatine in a fourth of a cup of cold water until softened; then add three- fourths of a cup of hot maple syrup.
2. Stir until the gelatine is dissolved; strain and cool.
3. Before it commences to thicken, whip a pint of rich cream until stiff and dry, then add to it the gelatine mixture, folding it in carefully by the spoonful to keep it from lumping.
4. Lastly add a few drops of vanilla.
5. Turn into cups or one large mold rinsed in cold water.
6. Chill thoroughly and serve with sponge or angel cake.
7. To make a very rich pudding of the mixture stir through it the last thing a cup of mixed fruit and nuts cut fine, as raisins, candied fruit, figs and pecans, almonds or walnuts.
8. Garnish and serve with whipped cream.