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1
Whip the cream with the scrapings from the vanilla bean until stiff and chill.
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2
In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer.
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3
(Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult.
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4
In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water.
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5
If the syrup dissolves it?s not ready.
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6
If it holds its shape and is slightly pliable between your thumb and finger, it's ready.)
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7
Sprinkle the gelatin over the cold water and let it sponge.
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8
Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff.
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9
Hold them with the whip turning on low until the maple syrup is up to temperature.
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10
When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites.
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11
Warm the sponged gelatin in the microwave and drizzle it into the whites as well.
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12
Continue whipping until the meringue is cooled.
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13
Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set.
