Maple Mousse

Page 112

Cuisine: North American | Course Type: Desserts

(1 review)

Tags:

Single Review Display

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.

(0) comment (1) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.