- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1/2 cup milk
- 2/3 cup maple syrup
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- Additional maple syrup
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, bring milk to a gentle boil; stir in gelatin mixture until dissolved. Remove from the heat; stir in syrup and salt. Cover and refrigerate for 45 minutes or until partially set.
- In a large bowl, beat cream until stiff peaks form; fold into gelatin mixture. Spoon into eight individual serving dishes. Cover and refrigerate for at least 4 hours or until set. Just before serving, drizzle with additional maple syrup. Yield: 8 servings.
Originally published as Maple Syrup Cream in Country Extra November 2009, p49
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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