Creamy Maple Mousse

Creamy Maple Mousse
INGREDIENTS:
3 teaspoons gelatine
1 tablespoon water
125g packaged cream cheese, softened
2 eggs, separated
1/2 cup maple-flavored syrup
1/2 cup milk If cup blanched almonds, toasted, finely chopped
300ml carton thickened cream

RECIPE:
Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved; cool slightly. Beat cheese and egg yolks in small bowl with electric mixer until smooth. Gradually beat in gelatine mixture, maple syrup and milk, beat until smooth. Stir in nuts, transfer mixture to large bowl. Beat cream in small bowl with electric mixer until soft peaks form, fold into maple syrup mixture. Beat egg whites in small bowl until soft peaks form, fold into maple syrup mixture. Spoon mixture into 4 glasses (1l/2 cup capacity), refrigerate until set.

SERVING:
Serve mousse decorated with chocolate curls, if desired. Recipe can be made a day ahead. Not suitable to freeze. Gelatine suitable to microwave.

 
 
 

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