|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs), chilled|
Sprinkle the gelatin into the 1/2 cup of cold water and let it soften for about 5 minutes, then set the cup in a shallow pan of simmering water, and stir until the gelatin has dissolved and is clear.
Combine with the maple syrup.
In a large mixing bowl, beat the egg yolks with a whisk or a rotary or electric beater for 2 or 3 minutes until thick and lemon yellow.
Beat into the yolks the maple syrup mixture and pour it into a small saucepan.
Cook over moderate heat, stirring constantly, until the mixture thickens enough to coat the spoon heavily.
Do not let it boil or the eggs will curdle.
Remove from the heat, stir in the brown sugar and mix thoroughly.
Transfer to a large bowl and cool to room temperature.
Meanwhile, beat the egg whites until they form unwavering peaks on the beater.
In another bowl, whip the chilled cream until it holds its shape softly.
With a rubber spatula, fold the cream gently but thoroughly into the maple syrup mixture, then fold in the egg whites, folding until streaks of white no longer show.
Rinse a 1/2-quart mold, preferably a charlotte mold, in cold water.
Shake out the excess water and pour in the mousse mixture.
Chill in the refrigerator for at least 4 hours, or until firm.
To unmold, run a knife around the inside edge of the mold, dip the bottom briefly in hot water and wipe it dry.
Place a chilled platter on top of the mold, invert and rap it on the table.