Maple Mousse

From The Taste of Nova Scotia Cookbook

Cookbook

Author(s): Charles Lief, Heather Mackenzie

Page 112

Cuisine: North American

Course: Desserts

Reviews

1 reviews, average rating 4.0 / 5

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Barbara

15 years ago

★ ★ ★ ★ ★ 4/5

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Oh my! This is good one. Egg yolks and maple syrup are cooked together, then beaten into a froth, then whipped cream folded in. The maple syrup flavour is subtle but distinctive. Everyone I've ever served it to loves it. It does require some care in making, because the yolks and maple syrup have a tendency to separate. Even if this happens, the dessert still tastes great, but it is a bit less smooth.

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