If you can, use dark maple syrup to make this mousse, maple flavour will be stronger. I also used less maple syrup than the original recipe as I prefer the mousse less sweet. This time I did not use almonds and soaked raisins as the recipe indicates but I can definitely see how they would be a great addition, so next time I will. Egg yolks in this mousse are not cooked, but if you need them to be cooked use pasteurized eggs.
Maple syrup mousse
recipe adapted from here
2,5 sheets gelatin
170 gr maple syrup
3 large egg yolks
450 gr cream
Soak the gelatin sheets in cold water for 10 minutes. Heat the maple syrup in a saucepan and just before it comes to boil remove from heat. Squeeze water from gelatin, add to maple syrup and whisk.
Whip the egg yolks until light and fluffy. In a slowly stream add one third of hot maple syrup. Whisk well and then add rest of the maple syrup. Transfer to a large bowl and put into fridge. Stir frequently until thickened, like curd thickened. Can take up to 1 hour.
Beat the cream until soft peaks and gently fold into the maple mixture. Pour into bowls and refrigerate for about 2 hours.
170 gr maple syrup
3 large egg yolks
450 gr cream
Soak the gelatin sheets in cold water for 10 minutes. Heat the maple syrup in a saucepan and just before it comes to boil remove from heat. Squeeze water from gelatin, add to maple syrup and whisk.
Whip the egg yolks until light and fluffy. In a slowly stream add one third of hot maple syrup. Whisk well and then add rest of the maple syrup. Transfer to a large bowl and put into fridge. Stir frequently until thickened, like curd thickened. Can take up to 1 hour.
Beat the cream until soft peaks and gently fold into the maple mixture. Pour into bowls and refrigerate for about 2 hours.
