Maple Mousse with Brandy Sauce
----Maple Mousse----
1 envelope unflavored gelatin
1 cup maple syrup
1/2 cup milk
3 eggs; separated
1 cup whipping cream; whipped
----Brandy Sauce----
3/4 cup granulated sugar
1 cup warm water
1/4 cup brandy
----Garnish----
whipped cream
toasted sliced almonds
Maple Mousse:
In small saucepan, sprinkle gelatin over maple syrup to soften. Bring to boil,
stirring to dissolve gelatin. Remove from heat. In small mixing bowl, blend milk
and egg yolks. Gradually add hot syrup mixture, beating until well combined.
Return mixture to saucepan; cook over medium heat, stirring constantly, until
mixture bubbles and thickens slightly. Chill until mixture begins to set; whisk
smooth.
Beat egg whites until stiff but not dry; fold into maple custard. Gently fold in
whipped cream. Pour into 6 cup mold or serving dish. Refrigerate for several
hours or overnight.
Brandy Sauce:
In heavy saucepan, combine sugar and 1/4 cup of water. Bring to boil over
medium-high heat; boil rapidly, stirring occasionally, until syrup becomes
caramelized. Immediately remove from heat. Gradually stir in remaining warm
water (caramel will become brittle); return to heat and boil until caramel
dissolves and sauce is syrupy, about 5 minutes. Let cool slightly, then stir in
brandy.
Garnish: Just before serving, unmold mousse. Garnish with whipped cream and
toasted almonds. Pass sauce separately.
AUTHOR: DSredTX
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