Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk
until thickened and gelatin is dissolved, about 5 minutes. Transfer
mixture to bowl; strain if necessary. Stir in maple syrup. Cool
completely. Refrigerate until just beginning to set, about 15
minutes; do not allow mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently
fold 1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup
mixture. Spoon mousse into large bowl, stemmed goblets or pots de
creme. Refrigerate several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar
and vanilla until soft peaks form. Sprinkle mousse with gingersnap
crumbs. Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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