I wanted to make something very warm and fall-like for Thanksgiving this year. I found a maple leaf shaped baking pan and thought that maple gelatin would be the perfect fit. To balance the sweetness of the gelatinous pure maple topping, I used creamy almond flavored Dofu Delight gelatin as a base with a little brown sugar and vanilla added. Have a Happy Thanksgiving!
1 tablespoon (1 envelope) of unflavored gelatin powder
1/4 cup cold water
1 cup boiling water
3/4 cup pure maple syrup
1 tablespoon milk
1 (5.5 oz) package of Dofu Delight almond gelatin
3 cups water
1 1/2 cups milk
2 teaspoons vanilla extract
2 tablespoons of brown sugar
In a bowl, sprinkle unflavored gelatin evenly over 1/4 cup cold water and allow the gelatin to absorb the water for two minutes. Stir 1 cup boiling water into gelatin until fully dissolved. Stir in 3/4 cup maple syrup and 1 tablespoon of milk mixture is smooth. Pour into a 6 or 7 cup mold or small, individual size molds so that it fills the mold 1/4 full. Refrigerate until gelatin is set but not firm. (It should stick to your fingers when touched.)
Meanwhile, in a saucepan, stir in 3 cups water into the gelatin and bring to a boil. Stir until fully dissolved. Allow to cool and stir in 1 1/2 cups milk, vanilla extract and brown sugar until the mixture is smooth. Refrigerate mixture until cooled. Gently spoon into the mold over the maple gelatin layer. Refrigerate until firm. Unmold and serve.