Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Maple Mousse with Brandy Sauce




Source of Recipe


Internet


List of Ingredients




----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


Recipe



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.