|Eggs||4 , separated|
|Maple syrup||1 Cup (16 tbs), blended|
|Heavy cream||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
In upper portion of a double boiler, beat 4 egg yolks very well.
Stir in 1 cup maple blended syrup.
Cook, beating constantly with wire whisk or rotary beater over hot (not boiling) water until mixture thickens.
Remove from heat.
Beat 4 egg whites until stiff.
Gently fold hot maple syrup mixture into whites.
Cool, then chill.
Whip 1 cup heavy cream and fold into chilled pudding with 1/4 cup brandy.
Pour into 3 empty ice cube trays and place in freezer.
Freeze at least 4-5 hours, stirring mousse once after the first hour of freezing time.
Spoon into individual serving dishes and sprinkle each serving with some of 1/2 cup chopped walnuts