MAPLE BISQUE

Ingredients

• 1 cup Maple syrup
• 3 each Egg yolks
• 3 each Egg whites
• 1 pint Heavy cream
• 1/2 cup Chopped nuts
• as needed for packing Rock salt (Quantity estimated (not specified in original recipe))
• as needed for packing Ice (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, boil the maple syrup over medium heat until it thickens slightly, about 10-15 minutes. The syrup should coat the back of a spoon.
2. 2In a separate bowl, whisk the egg yolks. While the maple syrup is still hot, gradually add it to the egg yolks, whisking constantly to prevent the eggs from scrambling. Continue whisking until well combined.
3. 3Let the maple syrup and egg yolk mixture cool completely. This can be done at room temperature or in the refrigerator to speed up the process.
4. 4In a clean, dry bowl, beat the egg whites until they form stiff, glossy peaks.
5. 5In a separate bowl, whip the heavy cream until it forms soft peaks.
6. 6Gently fold the whipped egg whites and whipped cream into the cooled maple syrup and egg yolk mixture until just combined. Be careful not to overmix.
7. 7Gently fold in the chopped nuts.
8. 8Pour the mixture into a pudding mold or a bowl. Ensure the edges fit closely. Pack the mold in a container with rock salt and ice, ensuring the ice surrounds the mold. Chill in the freezer for at least 4 hours, or until set.