Maple Nut Mousse Recipe

Instructions

1. Soak two level teaspoons of gelatine in two tablespoons of cold water, and dissolve it in a cup of hot maple syrup; remove from the fire and beat until cool, then add a pint of thick cream that has been whipped with a teaspoon of powdered sugar and half a cup of finely chopped hickory nuts.
2. Line a round mold with halved ladyfingers, holding them in place with a little fondant, filling the center with the mousse mixture; be sure that the cover is securely adjusted and bury in ice and salt for three hours.
3. When ready to serve, unmold, covering the top with chopped nuts, and serve with a sauce.