2 eggs, separated
1 C whipping cream
2/3 C maple syrup
2 C fresh berries
- whip egg whites on low speed until they begin to take shape then increase speed to high and continue whipping until stiff peaks form
- whip cream until stiff (in a separate bowl)
- place syrup in a small saucepan, set over high heat and bring to a boil
- while waiting, whip egg yolks until light and fluffy, about 3 minutes
- beat hot syrup into yolks slowly, adding in a thin stream, for 7 minutes or until mixture is thick
- fold in whipped egg whites, then whipped cream (mousse will not be perfectly smooth)
- spoon into 6-oz (175 ml) custard cups, cover with plastic wrap and freeze for 4 hours or until solid
- to serve, remove from freezer, run the bottom of the dish under hot water for a moment, then slide knife around the edge and invert dish on a dessert plate
- let soften for 5 minutes, then garnish with berries
makes 5 servings
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