Maple Mousse
Ingredients
- 9 g or 4 1/2 sheets (0.3 oz) gelatine
- 4 egg yolks
- 4 egg whites
- 250 mL (1 cup) maple syrup
- 5 mL (1 tsp) cream of tartar
- 500 mL (2 cups) whipped cream
- 60 mL (4 tbsp) cold water
Directions
- Soften gelatine in cold water
- Beat egg yolks until frothy
- Add maple syrup to the egg yolks. Mix well.
- Add gelatine
- Pour into saucepan. Cook over very low heat, stirring constantly, for about 10 minutes until mixture becomes quite thick. Cool.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form
- Fold the egg yolk mixture and egg whites together gently
- Add the whipped cream and fold gently
- Pour into dessert cups
- Keep in refrigerator
