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Print this Recipe    Maple Mousse 03

Canadian Maple Mousse

1 envelope plus 2 tsp. unflavored gelatin
1/2 cup cold water
4 egg yolks, well beaten
1 cup pure maple syrup
1/2 cup light brown sugar
4 egg whites
2 cup whipping cream, chilled

Sprinkle gelatin on water; let soften 5 minutes, then set cup in
pan of hot water. Stir until gelatin dissolves. Add gelatin to
beaten egg yolks, mix into maple syrup and cook over medium-low
heat, stirring constantly, until mixture thickens and coats spoon.
Do not let mixture boil. Remove from heat and stir in brown sugar,
blending well. Transfer to a large bowl and cool to room temperature.
Beat egg whites until they form stiff peaks. Whip cream only until
stiff enough to hold its shape. With rubber spatula, fold cream
gently into maple syrup mixture. Then fold in egg whites until
whites no longer show. Spoon mousse mixture into a 1 1/2 quart
mold that has been rinsed in cold water. Cover top with plastic
and chill at least 4 hours or until firm. Jan

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