Maple Mousse

Name: Maple Mousse
Cuisine: French
Ingredients: 1 cup heavy cream; ½ cup chopped walnuts; 6 large egg yolks from vegetarian hens; 6 large egg yolks from vegetarian hens; ¼ teaspoon pure maple extract; Pinch of salt; ½ cup amber grade A maple syrup; 3 tablespoons water; 1½ teaspoons unflavored gelatin

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This mousse is very sweet, but the relatively large amount of walnuts provides a contrast between totally opposite tastes and textures.

Ingredients

½ cup amber grade A maple syrup
1½ teaspoons unflavored gelatin
3

Europe
France
Dessert
Mediterranean

Method

In a saucepan, heat the maple syrup to 232°F. Dissolve the gelatin in the water in the top of a double boiler over simmering water. Put the yolks and salt in a large bowl and start beating with an electric mixer on medium-low speed until a foam forms and whip to the ribbon stage. Increase the mixer to foaming speed, then pour in the hot syrup in a thin