There’s some kind of magic that happens when you combine whipped cream and maple syrup. Maple Mousse is the answer. Aube Giroux shares more about this dish in the Kitchen Vignettes blog.
Yield: Serves 6 to 8 (Makes about 4 1/2 cups of mousse)
1/2 cup sliced or slivered almonds, lightly toasted
1 Tbsp rum or brandy
Optional for garnish: cocoa powder, chocolate curls, sliced almonds, maple syrup
Directions
Place the water in a medium bowl and sprinkle the gelatine on top; set aside for 5 minutes. In a saucepan, heat the maple syrup over medium heat until warm but not too hot. Whisk the warmed syrup into the gelled water mixture until smooth, thick, and bubbly.
Whip the egg yolks until light and frothy. Add the whipped egg yolks into the syrup mixture, whisking vigorously. Cover the bowl and place in the refrigerator for about 30 to 60 minutes, stirring the mixture frequently, so that it thickens but doesn’t fully set.
Using a rubber spatula, stir the raisins and most of the slivered almonds (reserving some as a garnish) into the thickened syrup mixture.
Beat the heavy cream until soft peaks are formed; set aside about a quarter of the whipped cream for the garnish. Gently fold in the other three-quarters of the whipped cream into the thickened syrup mixture until everything is well mixed. Pour the mousse into one medium-large shallow serving bowl (5-cup capacity) or into 6 to 8 individual glasses or jars (wide-rimmed wine glasses work well for this).
Refrigerate the mousse and the reserved whipped cream for 2 hours (and up to 24 hours) to set. Just before serving, gently whip the rum or brandy into the remaining whipped cream. Decorate the mousse with a dusting of cocoa powder, dollops of the whipped cream, a sprinkle of sliced almonds, chocolate curls (if using), and top it all off with a quick drizzle of maple syrup.
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