Follow these steps for perfect results
heavy cream
egg yolks
maple syrup
heated
blueberries
Beat egg yolks in a bowl or top of a double boiler until thick.
Gradually beat in hot maple syrup into the egg yolks.
Place the bowl over simmering water in a double boiler.
Cook, beating constantly until the mixture is slightly thickened.
Remove from heat and allow to cool completely.
In a separate bowl, beat heavy cream until stiff peaks form.
Gently fold the whipped cream into the cooled yolk mixture.
Fold in half of the blueberries into the mousse mixture.
Pour the mousse into a 1 1/2 quart mold.
Freeze overnight or for at least 7 hours.
Before serving, garnish with the remaining blueberries and biscuits or chocolate sticks.
Expert advice for the best results
Ensure the maple syrup is heated before adding it to the egg yolks.
Do not overheat the egg yolk mixture in the double boiler, as it can curdle.
For a smoother texture, consider straining the yolk mixture before cooling.
For a more intense blueberry flavor, consider gently crushing some of the berries before folding them in.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in chilled bowls or on dessert plates. Garnish with fresh blueberries, mint leaves, and chocolate shavings.
Serve chilled.
Pair with biscotti or shortbread cookies.
Drizzle with extra maple syrup.
The sweetness of the ice wine complements the mousse perfectly.
The bitterness of espresso balances the sweetness of the dessert.
Discover the story behind this recipe
Represents Canadian flavors.
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