Recipe By : Sophie Grigson, The Sunday Times, Sep 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 Walnuts
1 Egg white
1 pb Salt
200 ml Maple syrup
240 ml Double cream
Spread out the walnuts on a baking sheet and toast in the oven at
200°C/400°F/gas mark 6 for about 5 minutes until browned. Tip into a
wire sieve and shake off all the loosened, papery skin. Cool and chop
roughly.
Heat the maple syrup to boiling point. Meanwhile, whisk the egg white
with the salt until it forms soft peaks. Gradually pour in the very
hot syrup, whisking constantly. Continue whisking until you have a
thick, stiff meringue. Use an electric whisk if you have one. Leave
to cool.
Beat the cream until stiff, then fold into the maple meringue.
Finally fold in the nuts. Spoon into a dish and freeze. Transfer to
the fridge to soften for half an hour before serving.
Notes:
This is a spectacularly good light, frozen mousse. Maple syrup and
walnuts go very well together, though you could substitute pecan nuts.
