Maple Mousse

1. 1

   In a small saucepan, sprinkle gelatin over orange juice; let stand until dissolved.

2. 2

   Set over low heat; stir until gelatin is completely dissolved.

3. 3

   Stir in Maple Syrup.

4. 4

   Turn into a large bowl.

5. 5

   Refrigerate, stirring occationally, until the consistency of raw egg white.

6. 6

   (This should take 10 to 20 minutes, watch to be sure the mixture does not over set) Meanwhile, whip cream until soft peaks form.

7. 7

   Stir in vanilla.

8. 8

   Stir 1/4 of the cream into maple syrup; fold in the remaining cream.

9. 9

   Spoon into parfait glasses; chill until firmly set.

10. 10

    (approx.

11. 11

    2 hours).

No additional tips available.