Maple mousse

Name: Maple mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 1/2 cups (375 ml) 35% whipping cream; 1 envelope powdered gelatin (7 g); 3/4 cup (180 ml) maple syrup; 2 egg whites

Preparation 15 min
Refrigeration 5 h
Cooking 10 min
Servings 6
Freezing I do not suggest

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Ingredients

1 1/2 cups (375 ml) 35% whipping cream
1 envelope powdered gelatin (7 g)
3/4 cup (180 ml) maple syrup
2 egg whites

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Preparation

In a large bowl, add the cream and, using an electric mixer, beat until stiff peaks form. Set aside in the refrigerator.
In a saucepan, add the gelatin and the maple syrup and stir. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring, until slightly thickened. Remove from the heat and let cool for 5 minutes, stirring from time to time.
Pour the egg whites into a large bowl and beat until soft peaks form.
Fold in the syrup very gently, stirring with a wooden spoon, until smooth.
Add the whipped cream and gently fold it in.
Divide the mousse among 6 small glasses and cover with plastic wrap. Refrigerate for about 5 hours, until the mousse is firm!