Creamy Maple Mousse

Creamy Maple Mousse

1 cup maple syrup
1 1/2 tsp unflavored gelatin
2 Tbsp cold water
2 egg yolks lightly beaten
1 pin vanilla ice cream, softened
 
Put maple syrup in a small saucepan and bring to a boil. Boil hard until reduced
to 1/2 cup, about 15 minutes.  Add  gelatin to cold water and let stand 5
minutes. Add to hot maple syrup and stir until dissolved. Pour this  hot mixture
gradually into egg yolks, beating constantly. Add softened ice cream blend well.
Pour into four  custard cups or 4-oz. moulds. Freeze until firm.  Unmold to
serve.
Serves 4 

Serving tip: put unmolded  mousse on plate and pipe whipped cream or buttercream
shells around edge of mould. Top with pecan halves. From Margo Oliver's Good
Food Cookbook

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