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Maple Cream

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  Unflavored gelatin 15 Milliliter (1 Tablespoon)
  Maple syrup 250 Milliliter (1 Cup)
  Eggs 2
  Vanilla 1 Teaspoon
  Whipping cream 500 Milliliter (2 Cup)

In medium bowl, soften the gelatin with a couple of tablespoons of cold water (30 mL).
Warm the maple syrup (may be done in the microwave) and add to the gelatin.
Mix well to dissolve the gelatin.
Cool for about 15 minutes.
Use an electric beater to beat in the 2 eggs and the vanilla.
Refrigerate until the consistency of unbeaten egg whites.
Whip the cream until stiff peaks form.
Fold into the gelatin mixture.
Spoon into dessert glasses or a fancy glass bowl.
Set in the refrigerator at least 4-5 hours or overnight.
Decorate if desired.
Real maple syrup or maple flavoured pancake syrup.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2717 Calories from Fat 1637

% Daily Value*

Total Fat 182 g279.9%

Saturated Fat 117.5 g587.4%

Trans Fat 0 g

Cholesterol 1137.2 mg379.1%

Sodium 335.2 mg14%

Total Carbohydrates 198 g65.9%

Dietary Fiber 0 g

Sugars 178.8 g

Protein 25 g50.9%

Vitamin A 9.7% Vitamin C

Calcium 51.5% Iron 27.8%

*Based on a 2000 Calorie diet

Maple Cream Recipe