Sugarbush maple mousse

Yield: 6 Servings

Measure Ingredient
2 \N Eggs; separated
½ cup Pure maple syrup
1 teaspoon Maple extract
¼ cup Dark brown sugar
¾ tablespoon Knox Gelatin
¼ cup Cold water
1 cup Heavy cream; chilled
¾ teaspoon Vanilla extract
1 cup Heavy cream
1 cup Milk
2 tablespoons Dark rum
¼ cup Plus
2 tablespoons Sugar
2 \N Egg yolks
1 teaspoon Vanilla
2 teaspoons Cornstarch
½ teaspoon Salt

VANILLA CREAM RUM SAUCE

Place egg whites into stainless steel bowl & put in warm part of kitchen.

Combine & mix egg yolks, maple syrup, maple extract, & brown sugar in stainless steel bowl & either place over pot of boiling water or in double boiler. Cook until mixture thickens & slightly coats back of spoon (10 minutes). Remove from heat & cool. Stir gelatin in cold water & cook over moderate heat to dissolve gelatin thoroughly. Remove from heat & add slowly to maple mixture, stirring constantly to incorpate gelatin. Let cool. With wire whisk, rotary or electric beater, whip chilled cream in large bowl until firm enough to hold shape, then add vanilla extract. Set aside. Beat egg whites into fluffy, soft peaks, Fold into maple mixture, then fold into whipped cream. Place into molds, about coffee-cup sized, & refrigerate for 2-4 hours. When ready to serve, unmold by dipping into hot water for a few seconds. Turn upside down on serving plate. Spoon Vanilla Rum Sauce over mousse. VANILLA CREAM RUM SAUCE: Heat cream, milk, & rum in double boiler until steaming. Combine remaining ingredients & slowly add to hot cream mixture. Let cook for 5 mins. or until thickened. Cool & serve with mousse.

AMERICAN RESTAURANT

E. 25TH STREET, KANSAS CITY

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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