Maple Mousse
Yield
1 batchPrep
20 minCook
10 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
plain |
|
| ¼ | cup |
water
cold |
|
| 4 | large |
eggs
separated |
|
| 1 | cup |
maple syrup
real |
|
| ¼ | teaspoon |
cream of tartar
|
|
| 2 | cups |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
plain |
|
| 59 | ml |
water
cold |
|
| 4 | large |
eggs
separated |
|
| 237 | ml |
maple syrup
real |
|
| 1.3 | ml |
cream of tartar
|
|
| 473 | ml |
whipped cream
|
|
Directions
Soften gelatin in cold water.
Beat 4 egg yolks until frothy. Add maple syrup.
Mix well. Add gelatin. Pour into saucepan. Let cook over very low heat, stirring constantly, for about 10 min.
(Should be quite thick).
Cool.
Beat egg whites; add cream of tartar and beat until stiff peaks form.
Fold together gelatin mixture, egg whites, and whipped cream.
Spoon into dessert dishes and serve.
May be sprinkled with nuts if desired.
