1 tbsp gelatine, dissolved in very little hot water
1 pinch cream of tartar
4 egg whites
Garnish:
1/2 cup whipping cream, whipped
very lightly sweetened
chopped nuts, sliced strawberries, mint leaves.
STEP BY STEP:
Pour maple syrup into a small heavy saucepan. Heat slowly and let boil, about 10 to 15 minutes
Syrup will be reduced and slightly thickened. To check consistency, pour 1 tbsp gelatine into 1 cup of cold water
Remove and roll with fingers to form a small ball that is slightly sticky
Using a mixer, beat the egg whites with the cream of tartar, until firm
With machine running, pour hot syrup slowly into beaten egg whites. Add dissolved gelatine
Keep whipping until mousee is smoothe and shiny. Pour mousse into a large bowl or in individual serving desires. Refrigerate for 2 hours before serving
