Maple Bavarian Cream
Maple Bavarian Cream
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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