Maple Syrup Mousse

• 1 cup maple syrup
• 4 eggs, separated
• 1 tablespoon gelatin
• 1/4 cup warm water
• 1 cup whipping cream, 35%

1. Dissolve gelatine in the warm water.
2. Beat egg yolks until light yellow and thick.
3. Heat the maple syrup until boiling point (do not boil).
4. Whisk the dissolved gelatine into hot maple syrup.
5. Pour the maple syrup mixture over the egg yolks while mixing at low speed.
6. Return the mixture to the pan and heat, stirring constantly, until mixture thickens.
7. Put in the fridge until it gets as thick as honey.
8. Beat the egg whites, until stiff.
9. Beat the whipping cream, until stiff.
10. Pour the thickened maple mixture into the egg whites and fold in gently.
11. Fold in the whipped cream.
12. Pour mixture into a pudding mould or dessert bowls.
13. Keep in the fridge a few hours before serving.
14. Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.

maple syrup, eggs, gelatin, water, whipping cream

Taken from www.food.com/recipe/maple-syrup-mousse-537052 (may not work)