Maple Mousse

A cherished dessert first tasted in Vermont near "Snuggler's Notch" when skiing with family

Boil 1-1/4 cups maple syrup for 1 minute. Beat 4 egg yolks until thick and fluffy. Slowly pour hot syrup onto yolks, beating. Cook in double boiler over hot water, stirring, until custard coats back of metal spoon. Soften 1-tablespoon gelatin in 3-tablespoons cold water for 3 minutes. Add to custard. (I usually use half the softened gelatin so it isn’t too stiff). Stir to dissolve. Remove. Cool until syrupy. Fold in 1-cup cream whipped with 1-teaspoon vanilla. Pour into small teacups or custard dishes. Chill 2 hours. Garnish with sweetened whipped cream and shaved chocolate. Makes 8 quarter cup servings.

Submitted by Elizabeth W.