Maple Mousse with Walnut Praline


Source:  Marg

1 Tablespoon Gelatin
1 1/4 cup cold water
2 eggs beaten
1 cup maple syrup
1 Cup whipping cream - whipped

Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set.


Praline

1 cup walnuts
1 cup white sugar
1/4 cup cold water


Toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving.





Comments