Maple Mousse:
1 cup pure maple syrup
4 large egg yolks
1 package (1 tablespoon) unflavored gelatin
1 1/2 cups whipping cream
Directions:
1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.
For my "edible container" I chose to make my favorite pie crust, pat-in-the-pan pie crust.
I sprinkled the mini desserts with chopped pecans and then I drizzled some of them with chocolate syrup.
These little beauties turned out absolutely wonderful. The maple mousse was delicious and could be used for a multitude of desserts. Yum!
