Connecticut Pure Maple Mousse
This maple mousse will make any treat sweeter
By CHEF JAMIE RORABACK
Updated 11:46 PM EST, Tue, Jul 28, 2009
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. Chill, garnish with whipped cream, crisp cookie, a piece of maple candy and enjoy!
CT Culinary Institute’s Website: www.ctculinary.edu
First Published: Mar 22, 2009 8:12 AM EST
You Might Like
You have 2000 characters left
