Canadian Maple Mousse

Canadian Maple Mousse

1 envelope plus 2 tsp. unflavored gelatin
1/2 cup cold water
4 egg yolks, well beaten
1 cup pure maple syrup
1/2 cup light brown sugar
4 egg whites
2 cup whipping cream, chilled

Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of
hot water.  Stir until gelatin dissolves.  Add gelatin to beaten egg
yolks, mix into maple syrup and cook over medium-low heat, stirring
constantly, until mixture thickens and coats spoon.  Do not let mixture
boil.  Remove from heat and stir in brown sugar, blending well.  Transfer
to a large bowl and cool to room temperature.  Beat egg whites until they
form stiff peaks.  Whip cream only until stiff enough to hold its shape.
With rubber spatula, fold cream gently into maple syrup mixture.  Then
fold in egg whites until whites no longer show.  Spoon mousse mixture into
a 1 1/2 quart mold that has been rinsed in cold water.  Cover top with
plastic and chill at least 4 hours or until firm.  Jan

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