Rich and creamy mousse is sweetened with maple syrup. Since this recipe uses raw eggs, it is recommended that you use irradiated eggs, available in most markets. Recipe is easily doubled.
Prep Time: 15 minutes
Ingredients:
- 2 eggs (see Note), separated
- 1/4 cup granulated white sugar
- 1/2 cup maple syrup, divided use
- 3/4 cup heavy whipping cream
- Additional whipped cream and nutmeg for garnish
Preparation:
Beat egg yolks, sugar, and half of the maple syrup on medium speed until light and fluffy.Heat remaining maple syrup on High in the microwave to the boiling point (about 45 seconds to 1 minute, depending on your microwave). Set aside and let cool to lukewarm.
Place egg whites in a chilled bowl and whip until stiff. While continuing to beat, add warm maple syrup in a slow, steady stream until incorporated.
In a separate large, chilled bowl, whip heavy cream until stiff.
Scrape egg yolk and egg white mixture into the beaten heavy cream. Gently fold to combine. Divide into 2 serving dishes. Freeze at least 4 hours before serving. Garnish with additional whipped cream and a light dusting of nutmeg.
Yield: 2 servings
Note: Since this recipe uses raw eggs, it is recommended that you use irradiated eggs, available in most markets.
