Here's an elegant little dessert that's just fine on its own or dressed up with sliced strawberries macerated in a splash of dark rum and sugar. Or serve with maple syrup and a cookie or just by itself sprinkled with toasted sliced or chopped nuts.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
- 1 cup whipping cream
- 1 7 g pkg unflavoured gelatin
- 1/3 cup maple syrup
- 1 tablespoon dark rum or 1 tsp/5 mL vanilla
- 1 cup milk
Pour half of the cream into small saucepan; sprinkle with gelatin and let stand for 5 minutes. Heat over medium-low heat, stirring often, until dissolved.
In separate saucepan, heat together remaining cream, maple syrup and rum over medium heat until steaming; remove from heat. Stir in gelatin mixture and milk. Pour into six 6-oz (175 mL) ramekins or custard cups. Cover and refrigerate until set, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Run knife around edge of each ramekin; turn out onto chilled dessert plate.
Nutritional facts <b>Per serving:</b> about
- Sodium 38 mg
- Protein 3 g
- Calories 203.0
- Total fat 15 g
- Cholesterol 54 mg
- Saturated fat 9 g
- Total carbohydrate 15 g
- Iron 2.0
- Folate 1.0
- Calcium 8.0
- Vitamin A 15.0