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Connecticut Pure Maple Mousse

By By Chef Jamie Roraback

| Sunday, Feb 28, 2010 | Updated 8:45 AM EDT

Seasons 52

The original perfectly portioned mini desserts, features key lime pie, pecan pie with vanilla mousse, mocha macchiato, old-fashioned carrot cake, rocky road, fresh fruit cheesecake, chocolate peanut butter mousse and fresh fruit. YUM.

To Serve Four

4 tsp. Cold Water

1 tsp. Plain Powdered Gelatin

¼ Cup Egg Whites-insure that there is no specks of yolks

¼ Cup Pure Maple Syrup

1 Cup Heavy Cream-chilled well, and whipped until soft peaks

Place the cold water in a small microwave safe bowl and sprinkle gelatin over to soften for 2 minutes. Cover with plastic wrap and microwave for about 10-15 seconds to melt. Reserve warm.

Place egg whites and maple syrup in a mixing bowl over simmering water (double boiler) and stir with a whip until warmed to about 120 F. Remove from heat, and using an electric mixer with a whisk, whip until soft peaks. Add the gelatin, mix until thoroughly combined. Gently fold in whipped cream using a rubber spatula until no white streaks of whipped cream remain. Pour mixture immediately into serving glasses or molds. Child, garnish with whipped cream, crisp cookie, a piece of maple candy and enjoy!

Lincoln Culinary Institute’s Website: www.lincolnculinary.com