Eva'S Maple Charolette - cooking recipe

Ingredients

1 Tbsp. gelatin
1/4 c. cold water
3/4 c. pure maple syrup
1 pt. heavy cream
1/2 c. chopped butternuts
sponge cake

Preparation

Soak gelatin in cold water.
Dissolve it in hot maple syrup. Chill the jelly until it falls in heavy sheets from a spoon.
Whip cream until stiff, fold in gelatin until well blended.
Add chopped nuts.
Line a bowl with pieces of sponge cake, pour in gelatin.