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Maple Mousse With Brandy Sauce

desserts

----Maple Mousse----
1 envelope unflavored gelatine
1 cup maple syrup
1/2 cup milk
3 eggs; separated
1 cup whipping cream; whipped
----Brandy Sauce----
3/4 cup granulated sugar
1 cup warm water
1/4 cup brandy
----Garnish----
whipped cream
toasted sliced almonds

Maple Mousse: In small saucepan, sprinkle gelatine over maple syrup to soften. Bring to boil, stirring to dissolve gelatine. Remove from heat. In small mixing bowl, blend milk and egg yolks. Gradually add hot syrup mixture, beating until well combined. Return mixture to saucepan; cook over medium heat, stirring constantly, until mixture bubbles and thickens slightly. Chill until mixture begins to set; whisk smooth. Beat egg whites until stiff but not dry; fold into maple custard. Gently fold in whipped cream. Pour into 6 cup mould or serving dish. Refrigerate for several hours or overnight. Brandy Sauce: In heavy saucepan, combine sugar and 1/4 cup of water. Bring to boil over medium-high heat; boil rapidly, stirring occasionally, until syrup becomes caramelized. Immediately remove from heat. Gradually stir in remaining warm water (caramel will become brittle); return to heat and boil until caramel dissolves and sauce is syrupy, about 5 minutes. Let cool slightly, then stir in brandy. Garnish: Just before serving, unmould mousse, if desired. Garnish with whipped cream and toasted almonds. Pass sauce separately.

Contributor: Canadian Living Magazine

Yield: 8 servings

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