1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show | Glen And Friends Cooking

1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show
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Mousse Au Sucre D’erable

3 c. à t. de gelatine non sucre
1 tasse de crème double
¾ tasse de sucre d’erable
½ tasse d’eau
1 oeuf

Faire une tire très molle avec le sucre et l’eau: retirer du feu.
Monter le blanc, y incorporer la tire fouettant.
Battre la crème, y ajouter le jaune d’oeuf, la gélatine dissout.
Réunir les deux mélanges: mettre quelques minutes.
Verser dans un moule rincé à l’eau froid, ou servir dans coupes.
Saupoudrer le dessus de noix hachées.



Maple Sugar Mousse
¾ cup maple sugar
½ cup water
3 tsp gelatine
1 cup 35% crème
1 egg


Make a very soft ‘caramel’ with the sugar and water: remove from the heat.
Whip the egg white, incorporate the caramel, whisking.
Beat the cream, add the egg yolk, the gelatine dissolves.
Combine the two mixtures: set for a few minutes.
Pour into a mold rinsed with cold water, or serve in cups.
Sprinkle top with chopped walnuts.

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