Frozen Maple Mousse

Directions

1. 1
   Chill a 1 quart mixing bowl in the freezer for 15 minutes.
2. 2
   Heat the maple syrup in the microwave or stovetop until very hot but not boiling.
3. 3
   Keep warm.
4. 4
   In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.
5. 5
   Slowly add the hot ample syrup, beating continually.
6. 6
   Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.
7. 7
   Quickly rinse and dry beaters.
8. 8
   In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.
9. 9
   Gently fold the whipped cream unto the egg mixture.
10. 10
    Pour into a 1 quart mold.
11. 11
    Freeze for at least 2 hours.
12. 12
    Keeps frozen for several days.