A Maple Syrup Mousse That Arrives Just in Time!

No one can resist this mousse, no one!

INGREDIENTS

• 3 tbsp water
• 2 1/2 tsp unflavored powdered gelatin
• 3/4 cup maple syrup
• 3 egg yolks
• 2 1/2 cups 35% whipping cream
• 1/2 cup raisins
• 1/2 cup sliced almonds, lightly toasted
• 1 teaspoon rum or brandy (optional)

PREPARATION

• Place the water in a medium bowl and sprinkle the gelatin on top. Set aside.
• In a saucepan, heat the maple syrup over medium heat until it's warm but not boiling.
• Whisk the hot syrup into the bloomed gelatin mixture.
• In a bowl, whisk the egg yolks until they are light and frothy.
• Add the egg yolks to the syrup mixture, whisking vigorously.
• Cover the bowl and place it in the refrigerator for about 45 minutes, stirring the mixture frequently so that it thickens but does not set completely.
• Using a rubber spatula, fold the raisins and almonds into the thickened syrup mixture.
• Whip the cream until soft peaks form. Reserve about a quarter of the whipped cream in the fridge for garnish.
• Gently fold the remaining three-quarters into the thickened syrup mixture.
• Spoon the mousse into 6 to 8 individual glasses or decorative jars.
• Refrigerate the mousse for 2 hours or overnight.
• Just before serving, gently whip the rum into the remaining whipped cream.
• Garnish the mousse with a dusting of cocoa powder, the flavored whipped cream, a few almond slices, and a drizzle of maple syrup.

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