This mousse is absolutely TO DIE FOR!! The creamy sweetness of the Maple Syrup is so natural but complex – Dessert perfection!
1/4 cup Water
2 tsp unflavored Gelatin
1-1/2 cups chilled Whipping Cream
1 cup pure Maple Syrup
4 large Egg Yolks
2 tbsp Kahlua (Coffee Liqueur )
1/2 tsp Vanilla Extract
1/2 cup Creme Fraiche (Optional)
Instructions / Assembly:
Place Water in small glass dish; sprinkle Gelatin over — Let stand 5 minutes to soften. Microwave at medium/low for 1 minute — Stir to further dissolve gelatin (microwave again if necessary; stir again). Set aside.
In large mixing bowl, beat Whipping Cream to form stiff peaks — Set aside (refrigerator).
In top of double boiler, whisk together Syrup, Egg Yolks, Liqueur and Vanilla. Set over simmering water and whisk till light steam rising from mixture but NOT bubbling — Do NOT allow to bubble or Egg Yolks will curdle. Remove top pan from heat.
Whisk Gelatin mixture into Syrup mixture. Set over bowl filled with ice and water — Stir till mixture is just cool. Remove from ice water. Fold/Whisk half of the already Whipped Cream into Syrup mixture. If adding Crème Fraiche, mix in at this point.
Gently fold Syrup/Cream mixture into remaining Cream. Scoop into individual ramekins or custard cups — Chill. Serve with garnish of Whipped Cream and fresh Berries.