Maple Bavarian

It's silky-smooth with a lovely maple undertone to tickle your tastebuds. Garnish with maple sugar candy and serve it to 6-8 lucky guests!

maple bavarian

15 ml. (1 pkg.) unflavoured gelatin
1/2 cup water
1 cup maple syrup (amber is best for optimum flavour)
3 eggs
1/4 teaspoon salt
1/2 cup milk
1 cup whipping cream
Sprinkle gelatin over water in top of double boiler. Let stand 5 minutes. Place over simmering water. Stir to dissolve. Add maple syrup. Mix in eggs thoroughly, one at a time. Stir in salt and milk. Cook and stir until mixture coats metal spoon. Remove from heat. Chill until it begins to thicken. Stir occasionally. Whip cream until stiff. Fold into egg mixture. Pour into mold or pretty bowl. Serve with extra whipped cream if desired.
Chef's Tip: If you don't own a double boiler, the custard mixture can be cooked on medium-low heat in a heavy-bottomed saucepan. Stir it frequently until it starts to thicken. Do NOT allow mixture to boil or the eggs will curdle. (You can still use it, the end product just won't be as smooth.)
Serves 6-8 people.