In a heavy bottomed saucepan, over low heat, warm maple syrup.
Meanwhile, in a bowl, dissolve gelatin in cold water.
Let stand 5 minutes.
Dip bottom of bowl in hot water until gelatin has dissolved completely.
While stirring, fold in maple syrup.
Remove from heat.
In a second bowl, whip egg yolks until creamy.
Fold into maple syrup.
Beat until mixture has cooled.
Fold whip cream and ram into maple syrup.
Refrigerate 2 hours or until mousse has set.