This mouth-watering dessert can also be served in small verrine glasses. Use a decorating bag and add the ingredients in the following order: chunks of pie crust or shortbread cookies, maple cream to fill the verrine glasses to ¾, diced pancetta crumble (approximately 1 tbsp) and the stiffly whipped cream. Garnish with a few pancetta dices on top of the cream and a web of maple syrup.
Can’t get enough of apples? Here’s a delightful variation:
Cook chunks of apple in butter and a little sugar and use them to line the crust before adding the maple cream. It’s a fantastic idea during apple season!