Maple Mousse

Beat egg yolks in the top of a double boiler (off heat) until lemon colored.

Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously.

Cook over boiling water until eggs coat a spoon (170 deg.)

Be careful not to heat mixture too fast.

Cool mixture over ice while stirring constantly to room temperature.

Beat well chilled heavy cream stiff and doubled in volume.

Fold in maple-egg mixture until well blended.

Fill parfait glasses,

Refrigerate until ready to use or freeze if it will be several days until you need them.