In March we have maple on our minds in Vermont. Oh and mud too, it;s definitely mud season. However, I am going to keep on with the maple theme. I have created a Maple theme dinner all month. Last weekend, I tried a maple mousse recipe from a foodie friend in the Philly area. She is always sending me great recipes and this one is over the top fabulous. Try not to think about the calories in this. Just commit to a walk, run & 100 sit-ups  for the next 5 days and you’ll be fine!

Allison’s Maple Mousse

1/4 cup water

2 tsp plain gelatin ( 1 packet)

1 cup pure maple syrup

4 large egg yolks

2 Tbsp of coffee liqueur( I used maple liqueur)

1/2 tsp vanilla extract

1 1/2 cup chilled whipping cream

Crushed gingersnap cookies & fresh raspberries (garnish)

Place 1/4 cup of water in a small saucepan. Sprinkle gelatin over. Let stand 10 minutes. stir over low heat until gelatin dissolves. Remove from heat. Whisk syrup, yolks, liqueur and vanilla in top of double boiler. Set over simmering water and whisk until a candy thermometer registers 160, about 4 minutes. Remove from water, whisk gelatin mixture into maple mixture. Set the bowl over a bowl filled with ice. Stir until the mixture is cool. Then remove it from over the water.

Beat the whip cream in a large bowl to stiff peaks. Fold 1/3 into syrup mixture. The fold syrup mixture into remaining whipped cream. I spooned the mixture into clear glass goblets & topped it with gingersnap crumbs & a few fresh raspberries. Since it is so rich, 4 oz of this is a perfect amount.

It can be refrigerated overnight or let it set for at least 4 hours in the refrigerator.

Makes 8 larger portions or 12 smaller, depending on your glassware.