Sugarbush Mountain Maple Mousse
Print This Recipe

---

INGREDIENTS 1-1/2 tablespoons Knox gelatin 1/2 cup warm water 1 cup maple syrup 2 teaspoons maple extract 4 eggs, separated 1/2 cup brown sugar 2 cups heavy cream 1-1/2 teaspoons vanilla Vanilla Cream Rum Sauce Soak gelatin in water to dissolve it. Heat the solution over a double boiler so the gelatin dissolves thoroughly, then remove from the heat. Add the maple syrup and extract to the gelatin mixture. Add the egg yolks and heat in a saucepan, stirring constantly until the mixture thickens slightly or coats the back of a spoon. Remove from the heat and add the brown sugar. Let cool. Beat egg whites until fluffy and forming soft peaks. Fold into the gelatin mixture. Whip heavy cream with the vanilla to form soft peaks and fold into the gelatin mixture. Pour into a mold. Chill 4 to 5 hours. When ready to serve, unmold by dipping mold in hot water and then reversing it on a serving plate. Serve each portion with Vanilla Cream Rum Sauce. VANILLA CREAM RUM SAUCE 1 cup heavy cream 1 cup milk 2 tablespoons dark rum 1/4 cup plus 2 tablespoons sugar 2 egg yolks 1 teaspoon vanilla 2 teaspoons cornstarch 1/2 teaspoon salt Heat cream, milk and rum in a double boiler until steaming. Combine remaining ingredients and slowly add to the hot cream mixture. Let cook for 5 minutes or until thickened. Cool and serve with the mousse. NOTE - When you add the egg mixture to the cream, it is important to temper it first. To temper the eggs, heat them somewhat by spooning some of the cream mixture into them. This reduces the chances of scrambling the eggs when adding them to the hot cream mixture.