| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin |
| 1/3 |
c |
Water |
| 1/3 |
c |
Packed light brown sugar |
| 2 |
|
Egg yolks |
| 1 |
pn |
Salt |
| 1 1/4 |
c |
Pure maple syrup |
| 4 |
|
Egg whites; room temperature |
| 1 |
pn |
Cream of tartar |
| 1/4 |
c |
Sugar |
| 3 |
c |
Whipping cream; well chilled |
| 1 1/2 |
tb |
Powdered sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Crushed gingersnap crumbs |
|
|
Maple candies (optional) |
INSTRUCTIONS
Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.
Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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