Iced Maple Syrup Mousse
|Pure maple syrup||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Place the syrup and the egg yolks in the top of a double boiler over boiling water.
Beat well together and cook until the syrup thickens, or to 165 degrees on a candy thermometer.
Add the vanilla.
Whip the cream until stiff, and mix gently into the syrup.
Beat the egg whites until stiff but not dry.
Fold into the syrup and cream.
Pour into a 6-cup mould or container and freeze.
To unmould, dip in hot water and turn out on a plate, or scoop into tall glasses.
Sprinkle with toasted almond slivers.