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1
Begin the mousse:
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2
In the bowl of a stand mixer, whisk together the egg yolks and salt on medium speed.
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3
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let this mixture sit while you reduce the maple syrup.
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4
Reduce the maple syrup:
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5
Combine the maple syrup and star anise in a heavy-bottomed saucepan over medium-high heat and boil until the syrup registers 240F on a candy thermometer.
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6
If you do not have a thermometer, test the syrup after it has boiled, foamed, and reduced somewhat.
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Drop a fork tong of syrup on the counter-if it dries in a mound, scrapes off the counter cleanly with your fingernail, and is somewhat pliable and gummy between two fingers, it is ready.
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8
Add the maple syrup to the egg yolks:
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Remove the star anise with a fork and discard.
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10
With the mixer on medium-high speed, slowly pour the hot maple syrup down the side of the bowl into the yolks.
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Using a rubber spatula, scrape the gelatin into the empty pan in which you cooked the maple syrup, and let it melt into a syrupy liquid.
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Pour the gelatin into the egg yolk mixture and whisk at medium-high speed until it triples in volume and cools to room temperature.
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13
Finish the mousse:
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Remove the bowl with the mousse base from the mixer.
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15
In a separate bowl, whip the heavy cream until it has soft peaks.
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Scrape the whipped cream on top of the mousse base.
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Fold the two together with a spatula or bowl scraper: place your spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
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Rotate the bowl 45 degrees and continue folding until all the whipped cream is incorporated.
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If you want to serve the mousse in a casual manner, let it chill and gel in a large bowl or plastic container for at least 2 hours before dolloping it out onto individual plates.
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20
Alternatively, for a more finished look, pour the mousse into 6 to 8 small serving dishes and let it set in the refrigerator, covered, for at least 2 hours before serving.
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Serving Suggestions:
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Serve this mousse with a crunchy cookie or some chopped hazelnuts, pecans, or walnuts.
