Catherine russell's maple mousse

Yield: 8 servings

Measure Ingredient
3 cups Milk
4 \N Egg Yolks
2 cups Sugar
2 tablespoons Flour
1 cup Maple Syrup
4 \N Egg Whites
2 cups Heavy Cream

1. In a large saucepan, scald the milk by heating it just until little bubbles form at the edge of pan. DO NOT LET IT BOIL. Remove from heat.

2. Beat the egg yolks well. Mix 1 cup of sugar with the flour. Add the maple syrup, sugar-flour mixture, and the beaten yolks to the saucepan of milk. Cook over low heat, stirring constantly, until the mixture thickens enough to coat a wooden spoon, approx. 10 mins.

Remove immediately from heat and let cool. Cooling will take 30 mins or longer.

3. In a bowl, beat the egg whites until soft peaks form. In another bowl, whip the cream, slowly adding the remaining cup of sugar, until soft peaks form. Fold the egg whites into the whipped cream.

4. When the custard has cooled, fold the egg white-cream mixture into it. Spoon the mixture into 2 refrigerator ice cube trays and place in freezer. Stir the mixture twice as it freezes, to break the crystals.

Freeze until firm. This fancy dessert can be topped with fresh raspberries.

From the section on the DELWARE COUNTY FAIR of Walton, N.Y. Fair dates: Mon through Sat, 3rd week in August.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking

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