INGREDIENTS
6 tablespoons sugar
1 cup maple syrup
½ cup water
3 egg whites
1 ½ cups heavy cream whipped
1 teaspoon grated orange rind
1 ½ unflavored gelatin, softened
6 tablespoons cold water
¾ cup toasted finely chopped almonds
2 cups orange sections
PREPARATION
Mix sugar, maple syrup and water together. Cook to the soft boil stage, or to temperature of 240 degrees. Beat egg whites until stiff but not dry. Pour hot syrup gradually over the egg whites, beating constantly as syrup is added (as when making icing). Allow it to cool. Fold in heavy cream whipped and flavored with grated orange rind. Soften unflavored gelatin in tablespoons cold water. Let stand 5 minutes. Place over hot water until gelatin is dissolved. Cool to lukewarm. Pour into maple cream gradually folding together evenly. Fold in toasted almonds. Pour into mold. Chill until firm. To serve, turn out on platter and garnish with toasted almonds and orange sections.