Maple Mousse with Glazed Pine Nuts

By franny-2

Ingredients

• Mousse
• One 7 g envelope unflavoured gelatine
• ¼ cup (50 mL) boiling water
• 3 eggs, separated
• ¾ cup (175 mL) maple syrup
• 1 cup (250 mL) cold whipping cream
• Pine Nuts
• ¼ cup (50 mL) pine nuts
• 1 tsp (5 mL) maple syrup
• Pinch cayenne
• 1 tsp (5 mL) butter

Details

Servings 6

Preparation

Step 1

1. While stirring constantly, sprinkle gelatine into hot water. Stir until dissolved; set aside. In a double boiler top or mixing bowl set over, but not touching, gently simmering water, whisk egg yolks constantly for 1 to 2 minutes, or until light yellow and mixture falls in a constant stream when whisk is lifted. Remove from heat; stir in maple syrup and gelatine mixture.

2. In a separate bowl, whisk or beat egg whites until soft peaks form. Gently fold into maple mixture. Then whip cream until soft peaks form; fold into maple mixture. Cover bowl; chill several hours.

3. To glaze pine nuts, stir nuts with maple syrup and cayenne. Melt butter in a very small heavy skillet or pan over medium-low heat until bubbly. Add nuts; stir constantly with a fork for 4 to 5 minutes or until nuts are golden in colour. Turn out onto parchment paper; separate nuts. When cool, store airtight in refrigerator until needed.

4. To serve mousse, heap like ice cream in dessert cups. Scatter with pine nuts.