Vermont Date Cream
Front of the Vermont Date Cream recipe card.
Back of the Vermont Date Cream recipe card.
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Vermont Date Cream
Yield: 8 servings
Vermont Date Cream
Ingredients
- 1 envelope unflavored gelatin
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup maple flavored syrup
- 2 eggs, beaten
- 1 cup whipped cream
- 1/2 cup dates, pitted and finely snipped
- 1/2 cup pecans, chopped
Instructions
- In medium sauce pan combine the gelatin and salt
- Stir in milk and maple syrup
- Let the mixture stand for about 2 minutes to soften the gelatin
- Heat and stir till bubbly mixture will appear curled
- Gradually stir about 1/2 of the mixture into beaten eggs
- Return all to the sauce pan
- Cook and stir until bubbly
- Cook 2 minutes longer or until thickened
- Chill till partially set with the consistency unbeaten egg whites
- Whip cream to soft peaks and fold into partially set mixture along with dates and pecans
- Spoon mixture into 8 dessert dishes
- Chill until firm