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Maple Mousse
1/2 cup medium or amber maple syrup
3 large egg yolks
1 tsp. cornstarch
1 tbsp. rum or 1 tsp. vanilla
1 cup whipping cream
In a heatproof bowl, whisk together maple syrup, egg yolks and cornstarch.
Bring about 2 inches water to boil in saucepan into which the bowl fits comfortably, leaving enough rim to grasp easily. Reduce heat to medium.
Set bowl over saucepan. Whisk gently until mixture lightens in colour and thickens enough to coat back of spoon, about 6 minutes. Remove from heat and chill over large bowl of ice water, whisking occasionally. Whisk in rum.
Beat cream to firm peaks. Stir about a third of cream into maple mixture. Scrape remaining cream over maple mixture and fold together until no longer streaky.
Spoon into glass dessert dishes or bowls. Cover and refrigerate until firm, about 4 hours.
Yields 6 servings.
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Maple Mousse
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Category: Recipes
Prep Time: Cook Time: Total Time:
Maple Mousse
1/2 cup medium or amber maple syrup
3 large egg yolks
1 tsp. cornstarch
1 tbsp. rum or 1 tsp. vanilla
1 cup whipping cream
In a heatproof bowl, whisk together maple syrup, egg yolks and cornstarch.
Bring about 2 inches water to boil in saucepan into which the bowl fits comfortably, leaving enough rim to grasp easily. Reduce heat to medium.
Set bowl over saucepan. Whisk gently until mixture lightens in colour and thickens enough to coat back of spoon, about 6 minutes. Remove from heat and chill over large bowl of ice water, whisking occasionally. Whisk in rum.
Beat cream to firm peaks. Stir about a third of cream into maple mixture. Scrape remaining cream over maple mixture and fold together until no longer streaky.
Spoon into glass dessert dishes or bowls. Cover and refrigerate until firm, about 4 hours.
Yields 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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