Maple Syrup Cream

Preparation

1. STEP 1 OF 7

   In a saucepan, beat the egg yolks with the brown sugar until frothy, then add the maple syrup and cook the mixture over moderate heat, stirring continuously with a wooden spoon until it thickens, being careful not to let it boil

2. STEP 2 OF 7

   Once done, remove the cream from the heat and dissolve the gelatin sheets, previously softened in cold water and squeezed, into it

3. STEP 3 OF 7

   Separately whip the egg whites and the cream, and fold both into the warm cream

4. STEP 4 OF 7

   Place this mixture into a pastry bag with a star nozzle and distribute it into four or six individual cups

5. STEP 5 OF 7

   Bring the citrus juice and sugar to a boil in a small saucepan, then remove from heat and add the liqueur

6. STEP 6 OF 7

   Let the sauce cool, then pour it over the cream

7. STEP 7 OF 7

   Garnish each cup with a chocolate flower and serve

Suggestions

• Saucepan

• Whisks

• Molds

General Information

Analysis

Macronutrients (100 gr)