Maple Bavarian Cream
Maple Bavarian Cream
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Maple Bavarian Cream

30 MIN
15 MIN
9 H



  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.

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