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Saturday, November 10, 2007

Maple Mousse

The Altitude Adjustment Section
Sometimes you can make, and need to make, a great desert without baking. Everyone should be able to make a mousse. All you need is a bucket of heavy cream, some high quality flavorings and an electric mixer. So here is a recipe for maple mousse. Now this can be the whole dessert, or you can layer it into champagne glasses and alternate in Armagnac-soaked prunes or rum-soaked apricots and really knock their socks off. Top with whipped cream with brandy? Why not. Do not operate heavy machinery after eating this dessert!

Ingredients
5 teaspoons (2 envelopes) powdered gelatin
1/2 cup cold water
4 eggs, separated
Pinch of salt
1 cup pure maple syrup
1/2 cup light brown sugar
2 cups whipped heavy cream

Procedure
Sprinkle the gelatin over the cold water and let sit for 3 to 4 minutes until it softens. Place in the top of a double boiler with the 4 egg yolks and Maple syrup. Over medium heat, cook and whisk till smooth. Add brown sugar and whisk and cook till thickened. Remove from heat and allow to cool. While this is cooking, whip the egg whites till stiff but not dry with a pinch of salt. In a separate bowl, whip the cream till thick and it mounds softly. Fold the whites into the gelatin mixture then fold in the whipped cream. Spoon into goblets and chill till ready to serve.