Serve this New England themed mousse in martini glasses for an elegant finish to a meal. For added maple flare, top with granulated maple sugar or a drizzle of syrup, and garnish the plate with a maple sugar candy.
Adapted from Monica Amato of Mombo.
1 cup heavy cream
2 egg whites
½ cup maple syrup
¼ cup brown sugar, packed
chopped toasted walnuts
1. In a medium bowl, use an electric mixer on medium-high speed to whip cream until medium stiff peaks appear; set aside.
2. Place egg whites in a large bowl. If using a standing electric mixer, have ready the whisk attachment.
3. In a medium saucepan combine maple syrup and brown sugar, without stirring. Heat over medium-high heat to the soft ball stage (240°F). Remove from heat. With an electric mixer, start whipping egg whites. When soft peaks appear, carefully pour hot maple mixture along the inside of the mixing bowl in one stream while mixer is on high speed. Whip until the bowl feels cool and egg whites are stiff and shiny.
4. Use a rubber spatula to gently fold in reserved whipped cream into the egg white mixture. Divide mousse among 4 martini glasses (or dessert bowls). Top with toasted walnuts and serve.
Makes 4 servings