Maple Bavarian Cream

  • Preparation 30 MIN
    Cooking 15 MIN
    Chilling 9 H
  • Servings 10



  1. Lightly oil a 2-litre (8-cup) aspic mould.
  2. In a bowl, sprinkle the gelatin on the water. Let soften for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Unmould onto a serving plate.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 330  
Total Fat 13.4 g  
Saturated Fat 7 g  
Sodium (salt) 34 mg  
Carbohydrates 49 g  
Fibre 0 g  
Protein 4 g