Maple Mousse with Mixed Berry Compote

• 6 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• 3 large egg yolks
• 1/2 cup pure maple syrup
• 1 cup chilled whipping creaming
• 1/4 teaspoon maple flavoring
• 1 10-ounce package frozen raspberries in syrup, thawed
• 3/4 cup frozen blackberries, unthawed
• 2/3 cup frozen raspberries, unthawed
• 2/3 cup frozen blueberries, unthawed
• Fresh mint sprigs

1. Place 2 tablespoons water in small bowl.
2. Sprinkle gelatin over; let stand 10 minutes to soften.
3. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl.
4. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
5. Whisk constantly until candy thermometer registers 160F, about 7 minutes.
6. Remove from over water.
7. Add gelatin mixture to yolk mixture; whisk to dissolve.
8. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes.
9. Whip cream and maple flavoring in large bowl to medium-stiff peaks.
10. Fold yolks mixture into whipped cream.
11. Divide among 6 glasses.
12. Cover; chill until mousse sets, about 4 hours.
13. (Can be made 1 day ahead.
14. Keep chilled.)
15. Puree raspberries in syrup in processor.
16. Strain into heavy large saucepan.
17. Boil 1 minute.
18. Remove from heat.
19. Add remaining berries; stir gently just until coated with sauce.
20. Cool completely (berries will thaw as they sit).
21. Spoon over mousse.
22. Garnish with mint.

water, unflavored gelatin, egg yolks, maple syrup, chilled whipping creaming, maple, frozen raspberries, frozen blackberries, frozen raspberries, frozen blueberries, mint sprigs

Taken from www.epicurious.com/recipes/food/views/maple-mousse-with-mixed-berry-compote-1288 (may not work)