Charlotte with Maple Nougat Glacé
- 26 ladyfinger cookies
- 30 ml (2 tablespoons) maple butter
- 125 ml (1/2 cup) Coureur des Bois maple cream
- 500 ml (2 cups) maple syrup
- 4 egg whites
- 500 ml (2 cups) heavy cream (35%)
- 125 ml (1/2 cup) pistachios, toasted and chopped
- 250 ml (1 cup) almonds, toasted and chopped
- 125 ml (1/2 cup) hazelnuts, toasted and chopped
- 125 ml (1/2 cup) dried cranberries
- Line a 20-cm (8-in.) springform pan with parchment paper, leaving 5 cm (2 in.) of overhang.
- Affix the ladyfingers to the walls of the pan with maple butter. Break up the remaining cookies and pour into the center of the pan. Refrigerate for 30 minutes so that the maple butter “glues” the ladyfingers to the pan.
- Using a pastry brush, moisten the ladyfingers with maple cream. Set aside.
- In a heavy-bottomed saucepan, heat the maple syrup to a boil without stirring until a candy thermometer registers 115°C (240°F). Put a wooden spoon in the saucepan to prevent the caramel from bubbling up and overflowing.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. Reduce speed and pour in the boiling maple syrup in a thin stream. Beat for about 10 minutes. Set aside.
- In another bowl, whip the heavy cream until soft peaks form, then add to the maple-egg white mixture. Fold in the nuts and cranberries, reserving some for garnish.
- Pour the mixture into the ladyfinger-lined pan and freeze for 6 hours. Unmould and garnish with reserved nuts and cranberries. Finish with a ribbon tied around the charlotte.