Maple Souffle


  • 200ml Taylor & Colledge Pure Maple Syrup
  • 20ml corn starch or modified starch
  • 500ml whipping cream
  • 4 firmly beaten egg whites
  • 50g sugar


Step 1
In a large mixing bowl, whisk together the maple syrup, and cornstarch. Pour in the cream, and whip until soft peaks form.
Step 2
Beat together the egg whites and sugar until stiff peaks form, fold through the maple syrup mixture.
Step 3
Pour souffle into circle mold. Place into freezer for approximately 2 hours. Decorate with fruits and serve