Recipe courtesy of Laura Calder
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Maple Mousse
Total:
4 hr 30 min
Prep:
15 min
Inactive:
4 hr
Cook:
15 min
Yield:
10 servings
Level:
Easy
Total:
4 hr 30 min
Prep:
15 min
Inactive:
4 hr
Cook:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 4 eggs, separated
  • 1/4 cup/55 g brown sugar
  • 1 1/4 cups/300 ml maple syrup
  • 1 tablespoon powdered gelatin, dissolved in 2 tablespoons warm water
  • 1 1/2 cups/375 ml heavy cream

Directions

Beat the yolks together with the brown sugar in a glass or metal bowl. Add the maple syrup, set over a water bath, and cook, whisking, until the mixture reaches custard consistency and coats a spoon, about 15 minutes. It should be quite thick. Remove from the heat and stir in the gelatin. Set aside to cool completely. This is important: if the mixture is warm it will deflate the egg whites. In a separate bowl, beat the egg whites to peaks. In another bowl, do the same with the heavy cream. Fold them alternately into the custard mixture. Turn the mixture into a serving bowl. Cover, and chill for at least 4 hours before serving. Or, alternatively, you could pipe the mousse into parfait glasses and chill.

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