• Cooking Time:
  • Servings: 4
  • Preparation Time:


Serving tip: put unmolded mousse on plate and pipe whipped cream or buttercream shells around edge of mould. Top with pecan halves.


  • 1 cup maple syrup
  • 1 1/2 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 2 egg yolks lightly beaten
  • 1 pin vanilla ice cream, softened


  • Put maple syrup in a small saucepan and bring to a boil. Boil hard until reduced to 1/2 cup, about 15 minutes.
  • Add gelatin to cold water and let stand 5
  • minutes. Add to hot maple syrup and stir until dissolved.
  • Pour this hot mixture gradually into egg yolks, beating constantly.
  • Add softened ice cream blend well.
  • Pour into four custard cups or 4-oz. moulds. Freeze until firm.
  • Unmold to serve.

Categories: Dessert  Mousse 

Author Credit: Margo Oliver's Good Food Cookbook

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