Maple mousse

  • Preparation 15 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 8



  • 1 1/2 cups 35% whipping cream
  • 1 envelope gelatin powder (7g)
  • 3/4 cup of maple syrup
  • 2 egg whites



  • In a large bowl, add cream and with an electric mixer, beat until stiff peaks form. Set aside in the refrigerator.
  • In a small saucepan, add gelatin and maple syrup and mix. Bring to a boil, reduce heat and simmer for 10 minutes, stirring, until slightly thickened. Remove from heat and let cool for 5 minutes, stirring occasionally.
  • Pour egg whites into a large bowl and beat until soft peaks form.
  • Stir in syrup very gently with a wooden spoon until smooth.
  • Add whipped cream and gently fold in.
  • Divide mousse among 8 small glasses and cover with plastic wrap. Place in the refrigerator for 3 to 5 hours, until the mousse is firm!