Maple syrup mousse

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Bring maple syrup to the boil and let it boil down for 3-5 minutes while stirring. Leave to cool slightly. Separate the eggs. Whisk egg yolk and 25 g sugar on a hot water bath until white-creamy.

2. 2

   Add maple syrup while stirring. Squeeze the gelatine and stir into the cream and dissolve in it. Remove the cream from the water bath and chill until it begins to gel. Whip cream and egg whites separately until stiff, fold into the cream one after the other. Pour into 4 dessert glasses and chill for approx. 4 hours. Drain the peaches, chop finely and puree with 25 g sugar. Halve the passion fruit and spoon out the pulp. Pass the peach puree through a sieve, season with lemon juice. Serve the fruit puree with the mousse.

3. 3

   Pour into 4 dessert glasses and chill for approx. 4 hours. Drain the peaches, chop finely and puree with 25 g sugar. Halve the passion fruit and spoon out the pulp. Pass the peach puree through a sieve, season with lemon juice. Serve the fruit puree with the mousse. Decorate with peach slices as desired

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
330 kcal

CARBS
38 g

FATS
15 g

PROTEINS
10 g