1 tablespoon (15 ml) gelatin

1/4 cup (60 ml) cold water

1 cup (250 ml) milk

2 cups (500 ml) maple syrup

8 egg yolks

2 tablespoons (30 ml) cornstarch

1/4 teaspoon (1 ml) maple extract

1 cup (250 ml) 35% cream, whipped

Lightly oil a 2-litre (8-cup) aspic mould.

In a bowl, sprinkle the gelatin on the water. Let soften for 5 minutes.

In a saucepan off the heat, whisk together the milk, maple syrup, egg yolks and cornstarch. Bring to a boil over medium heat, whisking constantly, and cook until smooth and thick, about 1 minute.

Remove from the heat, add the gelatin and whisk until completely dissolved. Stir in the maple extract. Pour into a bowl and let cool. Cover and refrigerate until the mixture reaches room temperature and is very thick but not set, about 1 1/2 hours.

Using a whisk, gently stir in the whipped cream until the mixture is smooth. Pour into the mould. Cover and refrigerate for about 8 hours.

Unmould onto a serving plate.

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