Maple Mousse

Maple Mousse


  • 3 egg yolks
  • 3/4 cup maple syrup preferably 100% pure grade A amber
  • 2 cups heavy cream


  • 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.


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