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Granny’s Maple Mousse

May 12, 2017

Granny’s Maple Mousse

4 eggs
1 cup maple syrup
2 cups heavy cream
1 tsp vanilla

Turn temperature control of fridge to coldest setting.

Beat egg yolks lightly.

Heat maple syrup using double broiler over hot, not boiling water.

Stir in yolks. Cook and stir constantly until thickened, about 2 to 3 minutes. Remove pan from hot water and set in cold water to cool.

Whip egg whites stiff, whip cream stiff. Combine whites, cream and vanilla. Beat cooled maple mixture into whites and cream.

Pour into chilled tray. Freeze 1 hour. Turn mixture out into chilled bowl and beat. Pour back into tray and freeze 3 hours or until thick enough to serve. Divided equally into 12 Coconut Tart Shells, see recipe below.

Coconut Tart Shells

2 cups unsweetened flaked coconut
1 large egg white
1/3 cup maple syrup

Preheat oven to 350 degrees F. generously butter muffin tin cups.

Mix together coconut, egg whites and maple syrup well. Divide into 12 portions.

Dip your hands into cold water to prevent coconut from sticking. By hand press each coconut portion into the bottom and up the sides of prepared muffin tin cups.

Bake 10 to 12 minutes or until the shells begin to lightly brown. Remove pan from the oven and let cool for a couple minutes. Gently remove the shells from the muffin pan; cool completely before filling. Makes 12 shells

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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