Maple Mousse



Ingredients

1 envelope plain gelatin

1/4 cup cold water

4 eggs, separated

1 cup real maple syrup

1/4 tsp cream of tartar

2 cup of whipped cream



Directions



Soften gelatin in cold water. Beat 4 egg yolks until frothy. Add

maple syrup. Mix well. Add gelatin. Pour into saucepan. Let cook

over very low heat, stirring constantly, for about 10 min. (Should be

quite thick).

Cool. Beat egg whites; add cream of tartar and beat until stiff peaks

form. Fold together gelatin mixture, egg whites, and whipped cream.

Spoon into dessert dishes and serve. May be sprinkled with nuts if

desired.

Dumplings in Maple Syrup



1-3/4 cups all purpose flour

1-3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

2 TB cold unsalted butter, cut into bits

1 cup well shaken buttermilk

2 cups pure maple syrup (preferably Grade B or dark amber)

2 cups water



Garnish: freshly grated nutmeg

Accompaniment: plain whole-milk yogurt or sour cream



Sift together flour, baking powder and soda, salt, and nutmeg into a bowl.

Blend in butter with

a pastry blender or your fingertips until mixture resembles coarse meal. Add

buttermilk and stir

with a fork just until dough is evenly moistened (do not overmix).



Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide.

Drop 8 (1/2 cup ea.)

measures of dough into syrup, leaving spaces to allow dumplings to expand.

Gently simmer over

moderately low heat, covered, until tops of dumplings are dry to the touch,

15 to 20 minutes.



Serve warm.



Makes 8 (dessert) servings.