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Iced Maple Cream with Berries

    3 large egg yolks
    3/4 cup chilled whipping cream, divided
    1/3 cup pure maple syrup
    1/4 teaspoon maple extract
    2 tablespoons raspberry jam
    3 cups mixed berries (such as blackberries, raspberries,
      and blueberries)

  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl
 over saucepan of simmering water (do not allow bottom of bowl to
 touch water). Whisk constantly until candy thermometer registers
 175F, about 3 minutes. Remove bowl from over water. Using electric
 mixer, beat mixture until cool and thick, about 3 minutes.

  Whip remaining 1/2 cup cream and maple extract in large bowl to soft
 peaks. Fold whipped cream into yolk mixture. Cover and freeze maple
 cream until firm, at least 6 hours or overnight.

  Whisk jam in medium bowl to loosen. Add berries; toss to coat and
 let stand 15 minutes. Spoon berry mixture into dishes; top with maple
 cream. Serve with crisp butter cookies.