Maple Syrup Cream
This was a favorite dessert of my French ancestors from Quebec. The mousse is very creamy with a rich maple flavor.
Total TimePrep: 20 min. Cook: 5 min. + chilling
- 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.
Nutrition Facts3/4 cup: 185 calories, 12g fat (7g saturated fat), 42mg cholesterol, 58mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 2g protein.
Originally published as Liscombe Lodge Maple Syrup Cream in Country Extra November 2009