Maple Bavarian 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).