MAPLE CHARLOTTE
Soak
1 tablespoon gelatin in
2 tablespoons cold water.
Boil
⅔ cup maple syrup until it spins a thread.
Add gelatin and stir until dissolved. Pour slowly onto
2 egg whites, beaten stiff.
Put in a cool place and when it begins to stiffen fold in
⅔ cup heavy cream beaten stiff.
Add
½ cup pecan nut meats broken in pieces.
Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.
