Maple Syrup Mousse

Ingredients

18 gr gelatin
80 ml water
75 gr packed brown sugar
2 egg yolks
1 gr salt
400 gr pure maple syrup
4 egg whites
1 ml cream of tartar
50 gr sugar
700 ml whipping cream
20 gr powdered sugar
4 gr vanilla
240 gr gingersnap crumbs
50 gr sugar
1 at a time
3/8 mixture to lighten

Instructions

Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture. Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate several hous or overnight. Just before serving, whip remaining 1 cup cream with powdered sugar and vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs. Garnish with whipped cream and maple candies if desired.