Subject: Maple Charlotte
From: Unicorn (Unicorn@Indenial.com)
Date: Sun Nov 14 1999 - 02:17:23 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Today's food funny came from either Chris or Tom Pierson. I had to
think about this one for a second, but then I laughed out loud.
A man goes to a dermatologist with a rare skin disease. The doctor
says "Try a milk bath." So the guy goes to the grocery store and
tells the dairy manager he needs enough milk to take a bath. The
dairy guy asks "You want it pasteurized?" "Nah," the man replies "Up
to my chin should do it."
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Charlottes in general are easy to make and able to impress the most
jaded guests. They are even easier to make if you take advantage of
store-bought sponge cake or ladyfingers.
Maple Charlotte
1 Tbs (15 ml, 1 packet) gelatin
1/4 cup (60 ml) water
1 cup (250 ml) maple syrup
2 cups (500 ml) whipping cream
1/2 cup (125 ml) chopped almonds, walnuts, or hazelnuts
Sponge cake or ladyfingers
Additional whipped cream for topping
Additional chopped nuts for topping
Soak the gelatin in the water for 10 minutes. Heat the maple syrup
until it is warm (not hot) and mix with the gelatin mixture. Chill
until it has thickened slightly. Whip the cream until the soft peak
stage and fold in the maple syrup mixture followed by the chopped
nuts. Line a bowl or charlotte mold with pieces of sponge cake or
ladyfingers and pour the filling in it. Chill for 2 hours, until
firm. Unmold onto a serving platter and serve with whipped cream
topped with chopped nuts. Serves 8 to 12.
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