Barbara's Reviews
1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating
The Taste of Nova Scotia Cookbook
By Charles Lief, Heather Mackenzie
Key Porter Books - 1995
Maple Mousse : page 112
Oh my! This is good one. Egg yolks and maple syrup are cooked together, then beaten into a froth, then whipped cream folded in. The maple syrup flavour is subtle but distinctive. Everyone I've ever served it to loves it. It does require some care in making, because the yolks and maple syrup have a tendency to separate. Even if this happens, the dessert still tastes great, but it is a bit less smooth.
useful (1)