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Maple Charlotte #2

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Ingredients:

1 pint milk
2 egg yolks
2 tablespoons gelatin
2 tablespoons cold milk
1/8 teaspoon salt
1 cup maple syrup
1/2 cup blanched almonds 3/4 cup shredded coconut
1/2 teaspoon almond extract
2 egg whites

Directions:

Heat milk in top of double boiler and pour slowly over beaten egg yolks. Return to double boiler and cook 5 minutes. Add gelatin softened in 2 tablespoons cold milk for 5 minutes. Add salt. Remove from heat, add 1 cup maple syrup. Let cool and when beginning to set add blanched almonds or shredded coconut and almond extract. Fold in stiffly beaten egg whites. Turn into a cold mold rinsed in cold water, until firm. Serve with sweetened whipped cream adding few drops vanilla.

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