Creamy maple mousse

1 cup maple syrup 1½ tsp unflavored gelatin 2 tbsp cold water 2 eggs yolks, lightly beaten 1 pt vanilla ice cream, softened 625 × × × × × 250 ml 7 ml 30 ml 2 ml ml

Put maple syrup in a small saucepan and bring to a boil. Boil hard until reduce to ½ cup (125 ml) about 15 minutes. Add gelatin to cold water and let stand 5 minutes. Add to hot maple syrup and stir until dissolved. Pour this hot mixture gradually egg yolks, beating constantly. × Add softened ice cream and blend well. × Pour into four custard or 4-oz (125 ml) moulds. × Freeze until firm. Unmould to serve. Server 4

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