1 tbsp unflavored gelatin
1/3 cup water
1/3 cup packed light brown sugar
2 egg yolks
1 pinch salt
1 1/4 cup pure maple syrup
4 egg whites, room temperature
1 pinch cream of tartar
1/4 cup sugar
3 cup whipping cream, well chilled
1 1/2 tbsp powdered sugar
1 tsp vanilla
1 cup crushed gingersnap crumbs
1 maple candies (optional)
A Recipe for
Maple Syrup Mousse
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This Recipe for Maple Syrup Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
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| N.F. Simpson |
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Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This is a recipe for Maple Syrup Mousse from the recipe cookbook of Recipes-to-go (Dessert)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Food Tip |
Food Tip |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk
until thickened and gelatin is dissolved, about 5 minutes. Transfer
mixture to bowl; strain if necessary. Stir in maple syrup. Cool
completely. Refrigerate until just beginning to set, about 15
minutes; do not allow mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently
fold 1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup
mixture. Spoon mousse into large bowl, stemmed goblets or pots de
creme. Refrigerate several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar
and vanilla until soft peaks form. Sprinkle mousse with gingersnap
crumbs. Garnish with whipped cream and maple candies if desired.
Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias
Serves: 10
Maple Syrup Mousse Recipe brought to you by Recipes To-Go