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Bring maple syrup to a fast rolling boil, boil 3 minutes and cool 5 minutes. Beat the egg yolks until
light and pale yellow, and then pour the syrup slowly on top, beating constantly. Cook over very low
heat until the texture of custard. Stir constantly and do not boil. Let the mixture cool and whip the
cream and egg whites until stiff. Fold into the custard and pour into an oiled mould. Cover with foil
and freeze. Remove from the freezer 15-20 minutes before serving. Top with a small macaroon or whipped cream.
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