Maple Syrup cream
Instructions
In a saucepan machined foam the yolks together with the sugar, then add Maple syrup and cook the mixture on moderate heat, stirring constantly with a wooden spoon until thickened, taking care not to let it boil.
When finished remove the custard from the heat and melt the gelatine, previously made soften in cold water and squeezed.
Beat separately egg whites and the cream and incorporated both the warm cream.
Put this in a pastry pocket with a star nozzle and spread it in four or six individual cups.
Bring to the boil in a small saucepan the citrus juice with the sugar, then remove from heat and add the liqueur.
Let cool the sauce thus prepared, then spread it on the cream.
Garnish each bowl with a flower of chocolate and serve.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 50 G = = Cane
- 250 g of maple syrup
- 6 sheets of isinglass
- 4 egg whites
- 12 cl of cream
- 1 orange (juice)
- 1 lemon (juice)
- 3 cl of orange liqueur
- Chocolate flowers for garnish
- 40 g of sugar