Recipe Archives->Desserts Pudding->Maple Mousse 04

 
Creamy Maple Mousse
Serves 4
 
1 cup maple syrup
1 1/2 tsp unflavored gelatin
2 Tbsp cold water
2 egg yolks lightly beaten
1 pin vanilla ice cream, softened
 
Put maple syrup in a small saucepan and bring to a boil. Boil hard
until reduced to 1/2 cup, about 15 minutes.  Add  gelatin to cold
water and let stand 5 minutes. Add to hot maple syrup and stir
until dissolved. Pour this  hot mixture gradually into egg yolks,
beating constantly. Add softened ice cream blend well.  Pour into
four  custard cups or 4-oz. moulds. Freeze until firm.  Unmold to
serve.

Note: put unmolded  mousse on plate and pipe whipped cream or
buttercream shells around edge of mould. Top with pecan halves.

Printable version: maple-mousse04.txt.