Maple mousse

Maple mousse

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
1 tablespoon cold water
125ml maple syrup
3 egg yolks
30g slivered almonds, toasted
625ml cream
2 teaspoons rum

Method

  1. Soften gelatine in water, then dissolve over simmering water. Heat maple syrup in a heavy saucepan and stir in gelatine mixture. Beat egg yolks until very light. Add a little of the hot syrup mixture to them, then add remaining syrup mixture, stirring constantly.
  2. Cool maple mixture in the refrigerator for 30 minutes or until the consistency of unbeaten egg white. Fold in almonds. Whip 500 ml cream and fold into maple mixture. Place in a large serving dish or individual serving dishes and chill until set. Whip remaining cream and flavour with rum. Serve with the maple mousse.
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