Maple Mousse
A favorite on Amy Forgues' farm, where she makes it with local, organic Vermont maple syrup!
Prep Time: 0:30
Total Time: 8:30
Servings: 8
Ingredients:
1 tablespoon gelatin
1/4 cup cold water
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 slivered organic almonds (optional topping)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 375 Calories; 26g Fat (66.3% calories from fat); 3g Protein; 27g Carbohydrate; 0g Dietary Fiber; 183mg Cholesterol; 128mg Sodium. Exchanges: 2 Other Carbohydrates.
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Customer Comments:
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Recipe editors' note: The heritage breeds that Organic Valley farmer-owners raise produce brown eggs.
Customer rating:
brown eggs? white won't work? Aren't brown just from the breed of the chicken?
Customer rating:
Lower FAT.
Customer rating:
I would love a lower fat version of this great recipe! letty