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Category: Desserts

Frozen maple mousse

Frozen maple mousse
Los Angeles Times

LET'S hit the high points of Judith Jones' career: pushed through the American translation of "The Diary of Anne Frank" and published Julia Child's "Mastering the Art of French Cooking." Edited food legends such as Child, Marcella Hazan, Madhur Jaffrey, ... Read more

Total time: 30 minutes, plus freezing time | Serves 6
Note: Adapted from "The Tenth Muse".
  • 1 cup maple syrup
  • 2 egg whites at room temperature
  • Pinch of salt
  • 1 cup heavy cream

Step 1Pour the maple syrup into a deep 1-quart pan and set over medium heat. Bring the syrup to a boil, then lower the heat and simmer. Watch the syrup closely. When a thermometer reads 260 degrees (or when the syrup forms a thread when dropped from a spoon) -- this should take about 20 minutes -- immediately remove the pan from the heat. When the syrup is almost to temperature put the egg whites in a mixing bowl (if using a handheld mixer) or the bowl of a standing electric mixer with the salt. Beat until they form firm peaks, about a minute. With the mixer going, pour the hot syrup in a thin, steady stream into the whites.

Step 2Pour the cream into a separate bowl, preferably over a panful of ice to get greater volume, and beat until soft mounds form. Fold the beaten cream into the maple-egg mixture, turn into a serving bowl or individual sherbet glasses, and freeze for 2 hours before serving.

Each serving:
282 calories; 2 grams protein; 37 grams carbohydrates; 0 fiber; 15 grams fat; 9 grams saturated fat; 54 mg. cholesterol; 62 mg. sodium.
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