Connecticut Pure Maple Mousse - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Pure Maple Mousse



    Determined Triathlete Never Lost Hope
    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!
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