Frozen Maple Mousse With Sauteed Maple Apples

1. 1

   To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl.

2. 2

   Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes.

3. 3

   Strain through a fine-mesh sieve and let cool.

4. 4

   Whip the cream into firm peaks.

5. 5

   Stir 1/3 of the whipped cream into the maple mixture.

6. 6

   Gently fold in the remaining cream.

7. 7

   Divide the mixture among 4 small pudding dishes or goblets.

8. 8

   Freeze at least 6 hours.

9. 9

   Meanwhile, peel, core and cut the apples into 1/2-inch dice.

10. 10

    Melt the butter in a medium skillet over medium-high heat.

11. 11

    Add the apples and saute until lightly browned, about 5 minutes.

12. 12

    Add the maple syrup, turn the heat to low and simmer for 5 minutes.

13. 13

    Set aside at room temperature.

14. 14

    To serve, spoon the apples over the mousse.

* Per serving · 4 servings · Values may vary.

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