A delectable, creamy dessert, flavoured with maple syrup, orange and rum, Maple and Orange Mousse may be served with whipped cream and plain or orange-flavoured biscuits .
3 large egg yolks
2 oz. soft brown sugar
2 oz. gelatine, dissolved in
2 fl. oz. warmed dark rum
3 fl. oz. maple syrup ice. finely grated rind of 1 orange 3 fl. oz. fresh orange juice 10 fl. oz. double cream
Put the egg yolks and brown sugar in a medium-sized mixing bowl placed over a pan half-filled with warm water.
Set the pan over low heat. Using a wire whisk or rotary beater, beat the egg yolk and sugar mixture, never letting the water come to the boil, until the mixture is pale and frothy and thick enough to hold a ribbon trail on itself when the whisk is lifted.
Remove the pan from the heat. Lift the bowl off the pan. Stir in the dissolved gelatine and rum mixture, syrup and orange rind and juice. Set the mixture aside to cool to lukewarm.
Meanwhile, in a small mixing bowl beat the cream with a wire whisk or rotary beater until it forms soft peaks.
Fold the cream into the cooled syrup mixture and combine thoroughly.
Pour the mixture into a chilled U-pint mould or dish.
Place the mould in the refrigerator to chill for 3 hours, or until the dessert has completely set.
To unmould the dessert, run a sharp-edged knife around the edge of the mould to loosen the sides. Quickly dip the bottom of the mould in boiling water. Place a chilled serving plate, inverted, over the top of the mould and reverse the two, giving the mould a good shake. The dessert should slide out easily.
Serve immediately, or chill in the refrigerator until needed.