Ingredients for Liscombe Lodge Maple Syrup Cream
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 2 cups milk
- Pure Maple Syrup
- pinch of salt
- Heavy Cream
- Fresh Fruit
- Mint Leaf
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How to Make Liscombe Lodge Maple Syrup Cream
- Sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup cold water in a small bowl. Let it bloom for 5 minutes.
- In a saucepan, gently heat 2 cups of milk until small bubbles appear around the edges (scalded). Do not boil.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- Stir in 1/2 cup pure maple syrup and a pinch of salt. Let cool slightly.
- Refrigerate for 45 minutes, or until the mixture begins to thicken but is still pourable.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chilled maple mixture until just combined.
- Pour into a large serving bowl or individual dessert dishes.
- Refrigerate for at least 4 hours, or until firm.
- Garnish with fresh berries and a sprig of mint before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
85g
Fat
93g
Carbs
9g
