Maple Mousse

6 egg whites at room temperature

500 ml (2c) heavy cream (whipping cream)

140 ml (2/3 c) maple syrup reduced to 70 ml (1/3c)

2 envelopes Whipit

Method: In a small saucepan, heat maple syrup on low heat until you have lost about half of the volume. Remove from heat but do not cool!

Whip cream with Whipit until soft peaks form, slowly drizzle the reduced maple syrup into the cream, refrigerate. Beat egg whites until stiff, refrigerate. Allow both mixtures to set for an hour or so.

Gently fold the egg whites into the whipped cream mixture. Chill.

Fill a piping bag with the mixture and pipe into martini glasses or pretty dishes. Garnish with fresh raspberries and toasted pecans.

For fun try piping the mixture into a pavlova or chocolate cups. Add a waffle cookie or two. (Available at most grocery stores) Your friends will thick you are a superstar in the kitchen!