Maple Syrup Cream Recipe
Maple Syrup Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This was a favorite dessert of my French ancestors from Quebec. The mousse is very creamy with a rich maple flavor.
Recommended: Maple Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

3/4 cup: 185 calories, 12g fat (7g saturated fat), 42mg cholesterol, 58mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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

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