Recipes from Les Toques Blanches Ottawa

Maple Mousse (with Splenda)

Executive Chef Nelson Borges, The Westin Ottawa

Yields 14 servings

Step #1

250 g milk
8 gelatin sheets
5 g Splenda granular

Step #2

150 g egg whites
20 g Splenda granular

Step #3

250 g 35% cream

Preparation:

• From Step #1, bring milk to a rolling boil and add the gelatin and the Splenda
• Let it cool down to a warm temperature
• From Step #2, beat the egg whites and Splenda until the whisk leaves ribbons in the whites (be careful not to over whip the whites)
• From Step #3, whip the cream until light and fluffy but once again ensure it is not to stiff
• Fold the egg whites gently into the milk and then fold the cream gently into the mixture
• Place the mousse into martini glasses and refrigerate for 5 hours