Name: Maple Bavarian Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 1 tbsp gelatin; 1/4 cup (60 ml) cold water; 2 cups (500 ml) maple syrup; 1 cup (250 ml) milk; 2 tbsp cornstarch; 8 egg yolks; 1/4 teaspoon (1 ml) maple extract (optional); 1 cup (250 ml) 35% whipping cream

Ingredients

- 1 tbsp gelatin
- 1/4 cup (60 ml) cold water
- 2 cups (500 ml) maple syrup
- 1 cup (250 ml) milk
- 2 tbsp cornstarch
- 8 egg yolks
- 1/4 teaspoon (1 ml) maple extract (optional)
- 1 cup (250 ml) 35% whipping cream

Preparation

- In a bowl, sprinkle the gelatin on the water. Let bloom for 5 minutes.
- In a saucepan off the heat, whisk together the maple syrup, milk, cornstarch and egg yolks. Bring to a boil over medium heat, whisking constantly, and cook for 1 minute. Remove from the heat.
- Add the gelatin and maple extract and whisk until the gelatin has completely dissolved. 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.
- Lightly oil an aspic mould or an 8-cup (2 litre) bowl. Set aside.
- In another bowl, whip the cream until semi-stiff peaks form. Using a rubber spatula or whisk, fold the whipped cream into the maple syrup mixture until the mixture is smooth. Pour into the mould. Cover with plastic wrap and refrigerate for 8 hours.
- Remove the plastic wrap from the aspic mould. Unmould the Bavarian cream onto a serving plate. Serve with langues-de-chat cookies (cat’s tongue cookies).

Maple Bavarian Cream

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Silicone Whisk