- Portion size 6 servings
Strawberry Puree: In food processor or blender, puree strawberries until smooth. Strain through fine sieve into bowl; stir in sugar until dissolved. Spoon 1 tbsp (15 mL) puree into each of six 1-cup (250 mL) wine glasses. Refrigerate remainder for topping.
Maple Mousee: In heavy saucepan, cook maple syrup and egg yolks over low heat, stirring constantly, for 7 to 10 minutes or until thickened.
Meanwhile, in a small saucepan, sprinkle gelatin over 2 tbsp (25 mL) cold water; let stand for 1 minute to soften. Heat over low heat until gelatin dissolves; stir into maple mixture. Transfer to large bowl; refrigerate for 15 minutes, stirring occasionally, or until consistency of raw egg whites.
Whip cream; whisk one-quarter into maple mixture. Fold in remaining whipped cream. Divide evenly among glasses. Refrigerate for at least 2 hours or until firm. Spoon 1 tbsp (15 mL) strawberry puree over each mousse.