Maple Mousse With Brandy Sauce

Maple Mousse With Brandy Sauce

      ----Maple Mousse----
1 envelope unflavored gelatine
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 gelatine over maple syrup to
soften. Bring to boil, stirring to dissolve gelatine. 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 mould 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, unmould mousse, if desired. Garnish with
whipped cream and toasted almonds. Pass sauce separately.

Contributor:  Canadian Living Magazine
Yield: 8 servings


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