| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 1/2 |
c |
Pure maple syrup |
| 1 |
ts |
Maple extract |
| 1/4 |
c |
Dark brown sugar |
| 3/4 |
tb |
Knox Gelatin |
| 1/4 |
c |
Cold water |
| 1 |
c |
Heavy cream; chilled |
| 3/4 |
ts |
Vanilla extract |
| 1 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 2 |
tb |
Dark rum |
| 1/4 |
c |
Plus |
| 2 |
tb |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
VANILLA CREAM RUM SAUCE
Place egg whites into stainless steel bowl & put in warm part of kitchen.
Combine & mix egg yolks, maple syrup, maple extract, & brown sugar in
stainless steel bowl & either place over pot of boiling water or in double
boiler. Cook until mixture thickens & slightly coats back of spoon (10
minutes). Remove from heat & cool. Stir gelatin in cold water & cook over
moderate heat to dissolve gelatin thoroughly. Remove from heat & add slowly
to maple mixture, stirring constantly to incorpate gelatin. Let cool. With
wire whisk, rotary or electric beater, whip chilled cream in large bowl
until firm enough to hold shape, then add vanilla extract. Set aside. Beat
egg whites into fluffy, soft peaks, Fold into maple mixture, then fold into
whipped cream. Place into molds, about coffee-cup sized, & refrigerate for
2-4 hours. When ready to serve, unmold by dipping into hot water for a few
seconds. Turn upside down on serving plate. Spoon Vanilla Rum Sauce over
mousse. VANILLA CREAM RUM SAUCE: Heat cream, milk, & rum in double boiler
until steaming. Combine remaining ingredients & slowly add to hot cream
mixture. Let cook for 5 mins. or until thickened. Cool & serve with mousse.
AMERICAN RESTAURANT
E. 25TH STREET, KANSAS CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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