Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Maple Mousse
- Prep time
- 0:30
- Total Time
- 8:30
- Servings
- 8
A favorite on Amy Forgues' farm, where she makes it with local, organic Vermont maple syrup!
Ingredients
- 1 tablespoon gelatin
- 1⁄4 cup water, cold
- 3 Organic Valley Grade A Extra Large Brown Eggs, just the yolks
- 1 cup maple syrup
- 1 pint Organic Valley Heavy Whipping Cream
- 1⁄4 cup organic almonds, slivered (optional topping)
Directions
Sprinkle gelatin over cold water.
Beat egg yolks and syrup together on top of a double boiler.
Place over boiling water and cook for 10 minutes, stirring constantly.
Add softened gelatin and stir until dissolved.
Remove from heat and let cool at room temp until slightly thickened; be careful not to let mixture set. (Takes about 30 minutes.)
In a medium mixing bowl, whip cream until stiff.
Fold syrup mixture into whipped cream.
Pour into bowls, cover and chill in fridge 8 hours.
Before serving, top with slivered almonds.
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