Ingredients
- 500 ml heavy cream
- 90 ml Québec maple syrup
- 2 tsp powdered gelatin
- 30 ml cold water
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g fresh berries for serving
Method
- Sprinkle the gelatin over the cold water and let it stand for 5 minutes.
- Warm the cream, maple syrup, vanilla, and salt until steaming but not boiling.
- Remove from the heat, whisk in the softened gelatin, and divide among six molds.
- Chill for at least 4 hours, then unmold and serve with berries.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 90 ml maple syrup; reduce the traditional cream by about 30 ml to balance the added liquid; do not boil the maple mixture.
Why Quebec maple syrup: Maple adds a gentle caramel flavor without requiring a cooked sugar syrup. Its acidity and toasted character also make a natural partner for fresh berries.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →