MAPLE MOUSSE

1 ¼ cups maple syrup

½ cup sugar

5 cups whipping cream

2 envelopes unflavored gelatin

¼ cup cold water


Combine maple syrup, sugar and 1 cup of cream and bring to a boil, stirring constantly. Add gelatin softened in water until dissolved. Strain. Cool in ice water until mixture thickens. Add the remainder of the cream, whipped stiff. Place in a mold. Pack in ice and salt. Let stand for 4 hours or pack and freeze in trays.


Image by Keith Misner
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Award Winning Grade A Medium Amber Wisconsin Maple Syrup.

 

Plum City, WI

MADE IN THE USA

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