Name: Maple Mousse
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 serving(s)
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

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

Preparation

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.

Note from Ricardo

If you do not want to buy two types of cream, this delicious mousse can also be prepared with all 35% cream.

Maple Mousse

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note