Maple Mousse Recipe
Ingredients
| Whipping cream | 1/2 Pint | |
| 2 tsp plain gelatine | ||
| Cold water | 1/4 Cup (16 tbs) | |
| 3/4 cup pure maple syrup | ||
| Egg whites | 2 | |
| Salt | 1 Pinch | |
| Vanilla | 1/2 Teaspoon | |
| 2 or 3 drips maple flavoring | ||
Directions
Whip cream until stiff but smooth and scrape into a large bowl.
Refrigerate.
Soften gelatine in water.
Simmer maple syrup about 10 minutes.
Add softened gelatine and stir until dissolved.
Whip egg whites until stiff and glossy.
Add the hot maple-gelatine mixture and continue beating for about 5 minutes.
Scrape mixture into an 8 X 8-inch pan and chill until cool, stirring occasionally.
Stir in about 1/4 of the whipped cream.
Fold in remaining cream and spoon into sherbet glasses.
Top servings with additional dabs of unsweetened whipped cream and chopped nuts if you wish.
Refrigerate.
Soften gelatine in water.
Simmer maple syrup about 10 minutes.
Add softened gelatine and stir until dissolved.
Whip egg whites until stiff and glossy.
Add the hot maple-gelatine mixture and continue beating for about 5 minutes.
Scrape mixture into an 8 X 8-inch pan and chill until cool, stirring occasionally.
Stir in about 1/4 of the whipped cream.
Fold in remaining cream and spoon into sherbet glasses.
Top servings with additional dabs of unsweetened whipped cream and chopped nuts if you wish.
Chef
