Coconut Maple Cream

Coconut Maple Cream 
1 envelope unflavored gelatin
1 ¼ cups + 1 tablespoon maple syrup
1 cup coconut cream
¾ cup almond milk
1 egg yolk
1/4 teaspoon vanilla
Pinch of salt
Dairy-free whipped cream, walnuts, and maple syrup for garnish

1. Soak gelatin in half cup almond milk for ten minutes.
2. Heat remaining almond milk, egg yolk, coconut cream, and maple syrup, stirring continuously until mixture thickens.
3. Add gelatin, salt, and vanilla.
4. When almost congealed, whip until frothy and turn into greased mold.
5. Let set in refrigerator.
6. Garnish with maple syrup, dairy-free whipped cream, and nuts and serve.

Original Recipe 
Knox Gelatine’s Dainty Desserts for Dainty People, c. 1920

1 envelope Knox Sparkling Gelatine.
1 ½ cups maple syrup.
1 pint cream.
1 ½ cups milk.
2 eggs.
Pinch of salt.

Soak gelatine in one-half cup milk ten minutes. Heat one cup of milk in double boiler and add the beaten yolks of the eggs mixed with the half cup of syrup, stir and cook until the mixture thickens, add gelatine and balance of the maple syrup. When cold stir in cream which has been whipped and lastly add the beaten whites of eggs. Then turn into mold.

Comments: Now this it what I was hoping to make last week! This dessert is light in texture and has a pleasing maple taste.

The use of coconut cream as a dairy-free cream substitute introduces a new flavor and additional sugar to this recipe. To counter this additional sweetness, I reduced the amount of the oh-so-expensive maple syrup. I love that this change makes the dessert more affordable without skimping on the flavor!

I also reduced the steps of this recipe. After experimenting with whipped desserts last month, I decided to simplify this method quite a bit by combining all of the ingredients before whipping them. While I’m sure that the original method would produce additional volume, I am satisfied with the results of this no-fail technique. I also omitted the egg white without any negative results.

The Minute recipe below inspired me to add vanilla and to garnish the gelatin with pecans. To enhance the presentation, I poured a shallow pool of maple syrup on the bottom of the serving dish.

I think it looks a little bit like crème caramel. Bon Appétit, All!

Minute Maple Cream (6 portions)
Minute Gelatine Cook Book, 1926

1 envelope Minute Gelatine
1 cup hot milk
2 eggs
1 cup maple syrup
1 teaspoon vanilla
½ cup chopped walnuts
Whipped cream

Dissolve the Minute Gelatine in 2 tablespoons of the hot milk, and then add to the remainder. While still on the stove add well-beaten yolks of the eggs and stir until just beginning to thicken. Remove from the fire and stir in the stiffly beaten whites of eggs. Beat in maple syrup and vanilla. When beginning to jell stir in nut meats, and serve with whipped cream.