Maple Mousse


4 eggs, separated

¼ cup brown sugar

1 ¼ cup maple syrup

1 tbsp gelatin dissolved in 2 tbs warm water

1 ½ cup heavy cream

Mix together until creamy the egg yolks and brown sugar. Add maple syrup and place bowl over a double boiler. Whisk until it thickens, about 10 to 15 minutes. Remove from heat and mix in gelatin. Allow to cool completely, mixing occasionally to ensure mixture stays together.

Whip up egg whites to a firm peak. In a separate bowl, whip up heavy cream to firm peaks as well. Alternate folding them into the mixture. Pour into serving bowl or glasses and chill for at least 4 hours.