Frozen Maple Mousse
From Edible: A Celebration of Local Foods
Courtesy of Edible Green Mountains

1 cup pure Maple syrup (Grade B syrup)

4 large egg yolks

2 cups heavy cream

Toasted slivered almonds, optional

Pour the maple syrup into the upper bowl of a double boiler or into a large stainless steel or tempered glass bowl. Place the egg yolks into a medium bowl; set aside.

In the lower pot of a double boiler or in a medium saucepan, add 2 inches of water. Bring up to a simmer. Place the bowl containing the maple syrup on top of the saucepan. Heat the maple syrup to hot (just barely simmering) but not boiling, 4 to 5 minutes. Remove the bowl of maple syrup from the heat. While continually whisking the egg yolks in their bowl, slowly add 2 tablespoons of the hot maple syrup to temper the eggs yolks (so they will not curdle). Whisk the egg yolk mixture in the bowl of maple syrup.

Place the bowl of maple syrup and egg yolks on top of the saucepan. Cook the mixture, whisking continuously, until it is thick and smooth, 15 to 20 minutes. Remove from the heat. Place a piece of parchment paper directly onto the surface of the maple syrup mixture to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.

Using a hand mixer or stand mixer, whip the cream until stiff peaks from. Stir 3 heaping spoonfuls of the whipped cream into the cooled maple syrup mixture. Gently fold one-third of the remaining whipped cream into the maple syrup mixture. Repeat until all the whipped cream has been folded in.

Pour the mixture into individual ramekins or a freezer-proof serving dish. Cover with plastic wrap and place in the freezer for 6 to 8 hours. The mousse will keep well for up to 2 weeks in the freezer. Yields 8 to 10 servings.