Maple Mousse
Maple Mousse
Ingredients
- 1 package gelatin
- 2 tablespoons (30 ml) cold water
- 1 1/4 cups (310 ml) maple syrup
- 3/4 cup (180 ml) 10% cream
- 2 eggs, separated
- 2 tablespoons (30 ml) sugar
- 1/2 cup (125 ml) 35% whipping cream, whipped
- Whipped cream, for garnish
- Maple sugar, for garnish
Instructions
- In a bowl, sprinkle the gelatin over the cold water. Stir and let stand for 5 minutes.
- In a saucepan, heat the syrup, 10% cream and egg yolks over medium heat, stirring until the candy thermometer reads 80 °C (175 °F), about 5 minutes. Add the gelatin and stir to blend.
- Refrigerate, stirring occasionally until the mixture begins to set, about 40 minutes.
- In a bowl, beat the egg whites with the sugar until stiff peaks form. Fold the egg whites and whipped cream into the maple mixture.
- Pour into pretty dessert bowls and refrigerate for at least 3 hours before serving. Garnish with a touch of whipped cream and a nice piece of maple sugar.
Maple Mousse