Ingredients
1/2 cup Grade A dark amber or Grade B pure maple syrup
2 cups heavy cream
1/8 teaspoon coarse salt
Preparation
Bring maple syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat. Whisk in half the cream, then whisk in the remaining cream and salt. Refrigerate until well chilled, about 2 1/2 hours. Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.
