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Maple Mousse
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3/4 cup plus 6 teaspoons maple syrup, divided
3 egg yolks, beaten
2 cups heavy whipping cream
2 tablespoons chopped hazelnuts, toasted
In a small saucepan over medium heat, heat 3/4 cup syrup just until it
simmers. Reduce heat to low. Stir a small amount of hot syrup into
egg yolks; return all to the pan, stirring constantly. Cook and stir
until mixture is thickened and reaches 160°. Transfer to a large
bowl; set bowl in ice water and stir for 2 minutes. Cool to room
temperature. In a large mixing bowl, beat cream until stiff peaks
form. Gently fold into the syrup mixture. Spoon into dessert dishes.
Chill for at least 2 hours. Just before serving, drizzle with
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |