*  Exported from  MasterCook  *
 
                             Maple Syrup Mousse
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Maple Syrup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             maple syrup
    3                    egg yolks -- beaten
    1      pint          whipping cream
    3                    egg whites
 
 Bring maple syrup to a fast rolling boil, boil 3 minutes and cool 5
 minutes. Beat the egg yolks until light and pale yellow then pour the syrup
 slowly on top, beating constantly. Cook over very low heat until the
 ingredients have the texture of a custard. Stir constantly and do not boil.
 
 Let the mixture cool and whip the cream and egg whites until stiff. Fold
 into the custard and pour into an oiled mould. Cover with foil paper and
 freeze. Take from the refrigerator 15-20 minutes before serving. Top with a
 small macaroon or whipped cream.
 
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 NOTES : This is a delightful frozen dessert when served in long fluted
 glasses or parfait glasses.