• 1 Tbs. (1 packet) gelatin
• 1/4 cup water
• 1 cup Vermont maple syrup
• 4 cups heavy or whipping cream
• 3/4 cup chopped almonds, walnuts, or hazelnuts
• Sponge cake or ladyfingers

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Soak gelatin in water for 10 minutes.  Heat maple syrup until warm (not hot) and combine with gelatin mixture.  Chill until thickened slightly.

Whip cream until soft peaks form.  Fold 2 cups into maple syrup mixture. Add 1/2 cup chopped nuts.

Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers.  Pour in filling and chill for 2 1/2 hours, until  firm.

Remove from mold onto serving platter and drizzle with small amount of maple syrup.  Serve with remaining whipped cream and chopped nuts.

Serves 8 to 12.