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Name: Sugarbush Maple Mousse
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Vanilla; 3/4 ts Vanilla extract; 1/4 c Plus; 1 c milk; 1 ts Maple extract; VANILLA CREAM RUM SAUCE; 2 Eggs separated; 1/2 c Pure maple syrup; 3/4 tb Knox Gelatin; 1/4 c Dark brown sugar; 1 c Heavy cream; chilled; 1/4 c Cold water; 2 tb Dark rum; 1/2 ts Salt; 2 Egg yolks; 2 tb Sugar; 2 ts Cornstarch; 1 c Heavy cream

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INGREDIENTS

1 ts Vanilla
3/4 ts Vanilla extract
1/4 c Plus
1 c milk
1 ts Maple extract
VANILLA CREAM RUM SAUCE
2 Eggs ; separated
1/2 c Pure maple syrup
3/4 tb Knox Gelatin
1/4 c Dark brown sugar
1 c Heavy cream; chilled
1/4 c Cold water
2 tb Dark rum
1/2 ts Salt
2 Egg yolks
2 tb Sugar
2 ts Cornstarch
1 c Heavy cream

Servings

INSTRUCTIONS

Place egg whites into stainless steel bowl & put in warm part of kitchen. Combine & mix egg yolks, maple syrup, maple extract, & brown sugar in stainless steel bowl & either place over pot of boiling water or in double boiler. Cook until mixture thickens & slightly coats back of spoon (10 minutes). Remove from heat & cool. Stir gelatin in cold water & cook over moderate heat to dissolve gelatin thoroughly. Remove from heat & add slowly to maple mixture, stirring constantly to incorpate gelatin. Let cool. With wire whisk, rotary or electric beater, whip chilled cream in large bowl until firm enough to hold shape, then add vanilla extract. Set aside. Beat egg whites into fluffy, soft peaks, Fold into maple mixture, then fold into whipped cream. Place into molds, about coffee-cup sized, & refrigerate for 2-4 hours. When ready to serve, unmold by dipping into hot water for a few seconds. Turn upside down on serving plate. Spoon Vanilla Rum Sauce over mousse. VANILLA CREAM RUM SAUCE: Heat cream, milk, & rum in double boiler until steaming. Combine remaining ingredients & slowly add to hot cream mixture. Let cook for 5 mins. or until thickened. Cool & serve with mousse. AMERICAN RESTAURANT E. 25TH STREET, KANSAS CITY From the , downloaded from G Internet, G Internet.

NOTES

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Sugarbush Maple Mousse

1 ts Vanilla 
3/4 ts Vanilla extract 
1/4 c Plus 
1 c milk 
1 ts Maple extract 
  VANILLA CREAM RUM SAUCE 
2  Eggs separated
1/2 c Pure maple syrup 
3/4 tb Knox Gelatin 
1/4 c Dark brown sugar 
1 c Heavy cream; chilled 
1/4 c Cold water 
2 tb Dark rum 
1/2 ts Salt 
2  Egg yolks 
2 tb Sugar 
2 ts Cornstarch 
1 c Heavy cream

Place egg whites into stainless steel bowl & put in warm part of kitchen.  Combine & mix egg yolks, maple syrup, maple extract, & brown sugar in  stainless steel bowl & either place over pot of boiling water or in double  boiler. Cook until mixture thickens & slightly coats back of spoon (10  minutes). Remove from heat & cool.  Stir gelatin in cold water & cook over  moderate heat to dissolve gelatin thoroughly. Remove from heat & add slowly  to maple mixture, stirring constantly to incorpate gelatin. Let cool. With  wire whisk, rotary or electric beater, whip chilled cream in large bowl  until firm enough to hold shape, then add vanilla extract. Set aside. Beat  egg whites into fluffy, soft peaks, Fold into maple mixture, then fold into  whipped cream. Place into molds, about coffee-cup sized, & refrigerate for  2-4 hours. When ready to serve, unmold by dipping into hot water for a few  seconds. Turn upside down on serving plate. Spoon Vanilla Rum Sauce over  mousse. VANILLA CREAM RUM SAUCE: Heat cream, milk, & rum in double boiler  until steaming. Combine remaining ingredients & slowly add to hot cream  mixture. Let cook for 5 mins. or until thickened. Cool & serve with mousse.    AMERICAN RESTAURANT    E. 25TH STREET, KANSAS CITY    From the <Micro Cookbook Collection of American recipes>, downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 6 Servings

Calories: 558
Calories from Fat: 307 (55%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 7g
Cholesterol 939.9mg		289 %
Sodium 158.6mg		5 %
Potassium 305.7mg		8 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 38.6g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 558

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