Maple Nut Mousse Recipe ingredients

To prepare this Maple Nut Mousse Recipe, first 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. 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. When ready to serve, unmold, covering the top with chopped nuts, and serve with a sauce.