September 20, 2015
Mix crumbs with 1/8 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes 15 Minutes. Bake chilled crust 10 minutes 10 Minutes , cool to room temperature, then place in freezer.
Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/8 cup water, bring to a boil and cook until mixture is approximately 230 degrees F. on a candy thermometer (if you have one...if not, boil until it's really, really hot)! Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 2 tablespoons maple syrup. Refrigerate.
Whip cream until stiff. Fold into egg white mixture. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours 240 Minutes. When frozen, cover with plastic wrap until ready to serve.
1 hour, plus at least 4 hours’ freezing.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)