Maple Mousse

Directions

1. 1
   In a small saucepan, sprinkle gelatin over orange juice; let stand until dissolved.
2. 2
   Set over low heat; stir until gelatin is completely dissolved.
3. 3
   Stir in Maple Syrup.
4. 4
   Turn into a large bowl.
5. 5
   Refrigerate, stirring occationally, until the consistency of raw egg white.
6. 6
   (This should take 10 to 20 minutes, watch to be sure the mixture does not over set) Meanwhile, whip cream until soft peaks form.
7. 7
   Stir in vanilla.
8. 8
   Stir 1/4 of the cream into maple syrup; fold in the remaining cream.
9. 9
   Spoon into parfait glasses; chill until firmly set.
10. 10
    (approx.
11. 11
    2 hours).