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Maple Mousse Filling


1 packet plain gelatin

1/4 cup cold water

3/4 cup IMW Pure Maple Syrup

2 cups heavy cream

Bring syrup to a boil. Meanwhile dissolve gelatin in cold water. Then remove syrup from heat and add gelatin mixture.  cool to room temperature.  

Whip the cream until stiff then vigorously whisk into the maple mixture until well blended. 


Fold in chopped nuts, nutmeg, cinnamon or seeds as desired.

Maple Crème brûlée


4 cups heavy cream

1 cup IMW PURE Maple Syrup

3 eggs

6 egg yolks

2 tsp pure vanilla extract

Pre-heat oven to 300*F

heat the vanilla and cream stirring frequently. Do not let boil. Wisk eggs and yolks and maple syrup. Slowly pour the hot cream mix into the egg mix, vigorously mixing.  


Pour the Crème brûlée mix into ramekins, and place in a baking disk.  Add water to baking dish - 1/2 way up ramekins. Cover baking dish with foil and place into the oven. Bake for 50 minutes at 300*F. When baked, chill for 4 hours minimum. At time of serving, sprinkle with maple sprinkles.  Torch brown the tops of the ramekins hitting the sprinkles.  Serves 8.

Image by Tânia Mousinho
Ithaca Maple Works, Maple, Syrup
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