This recipe is from the Province of Quebec and is wonderful.
Ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup maple syrup
- 3 eggs, separted
- 1 cup whipping cream
- 1 tbsp. maple liqueur
Directions
Sprinkle gelatin over cold water and set aside.
Combine maple syrup and egg yolks in top of double boiler; cook over simmering water, stirring constantly, until slightly thickened, about 8 minutes. Remove from heat; add softened gelatin and stir until melted. Transfer to large bowl, let cool, then chill, stirring occasionally until maple custard thickens and is the consistency of unbeaten egg whites, about 20 minutes.
In large bowl, beat egg whites untill stiff but not dry. In separate bowl, whip cream until stiff. Stir about 1 cup egg whites into maple custard, whisk until smooth. Fold in remaining egg whites, whipped cream and liqueur.
Spoon mouse into 6 individual serving dishes or 4-cup glass bowl. Cover and chill for 3 to 4 hours.
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Submitted 6/13/05.
Source: The Canadian Living Cookbook, by Carol Ferguson & the Food Writers of CL
Submitted By: Jean Trenholm
JTrenholm@email.msn.com
Maple Mousse