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Maple Bavarian Cream

Serves 4

1 1/2 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 1/4 cups whipping cream
1/4 cup maple syrup,
plus 1 tablespoon (additional) maple syrup
1/3 cup creme fraiche
additional maple syrup to serve
langues de chat cookies to serve

In a small bowl, combine lemon juice and water. Sprinkle gelatin over lemon-water and let stand 2 to 3 minutes, until softened. In a bowl, whip cream lightly, adding 2 1/2 tablespoons of maple syrup.

Set bowl of gelatin in a saucepan of hot water and stir until dissolved. Stir in remaining maple syrup, then pour into whipped cream. Whisk again until cream stands in soft peaks.

Fold creme fraiche into maple-cream mixture. Spoon into individual dessert dishes and chill until set. Spoon additional maple syrup over top and serve with cookies.