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Maple Mousse
Ingredients
This dish will serve 8.
12 oz maple syrup
Scant ½ oz gelatine (soaked in 3 tablespoons cold water)
6 egg yolks
1¾ pints double cream
1-2 oz flaked, or chopped, or toasted, almonds (for decoration)
1 tablespoon rum
Method
Heat the maple syrup in a double boiler and, when hot, add the soaked gelatine and stir until dissolved. Beat the egg yolks until very light, add a little of the hot syrup to them and then mix all the egg yolk into the syrup mixture.
When the syrup mixture is cool, whip the cream and fold in 1½ pints; pour into a glass bowl and put in the refrigerator to set - allow 2 hours for this. Cover the top with the almonds and serve with the remaining whipped cream flavoured with the rum.
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