Frozen Maple Mousse

1. 1

   Chill a 1 quart mixing bowl in the freezer for 15 minutes.

2. 2

   Heat the maple syrup in the microwave or stovetop until very hot but not boiling.

3. 3

   Keep warm.

4. 4

   In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.

5. 5

   Slowly add the hot ample syrup, beating continually.

6. 6

   Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.

7. 7

   Quickly rinse and dry beaters.

8. 8

   In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.

9. 9

   Gently fold the whipped cream unto the egg mixture.

10. 10

    Pour into a 1 quart mold.

11. 11

    Freeze for at least 2 hours.

12. 12

    Keeps frozen for several days.

No additional tips available.