1. Strawberry Puree: In food processor, pureé strawberries until smooth. 2. If using frozen berries, let thaw a bit and drain to get rid of excess juices. 3. Stir in sugar until dissolved and place 1 T. 4. in the bottom of 4 wine glasses or small dishes. 5. Refrigerate remainder for topping. 6. Maple Mousse: In heavy saucepan, cook egg yolks and maple syrup over low heat for 7-10 minutes, stirring constantly until thickened. 7. In the mean time, sprinkle gelatin over water and let stand for one minute to soften. 8. Heat over low until dissolved and add to maple mixture. 9. Place in large bowl and refrigerate for 15 minutes, or until the consistency of raw egg whites. 10. Whip cream and whisk one quarter of it into maple mixture. 11. Fold in remaining whipped cream. 12. Divide evenly among glasses and refrigerate for at least two hours- can even be done the day before. 13. Spoon remaining puree over each mousse. 14. If you find fresh berries, add to top as well. ---------------------------------------------------------------------------
Nutrition
Ingredients
