In a small bowl, soften the gelatin in the cold water. Pour in the hot maple syrup and stir until the gelatin disolves. Place over a bowl of ice water and stir until mixture begins to thicken. Whip the cream until stiff, and fold into the maple mixture. Line individual molds (use six 1 cup molds or eight 2/3- or 3/4-cup molds) or a 6-cup mold with ladyfingers or sponge cake slices. Fill molds or mold with the maple mixture. Chill several hours, until set. Unmold onto serving platter.
Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas
