This Recipe Provided By:
The Peas and Corn Co.

Vermont Maple Mousse

• 1 cup milk 
• 1 tbs. cold water 
• 1 1/2 cups maple syrup
• 2 1/2 cups heavy cream 
• 1/2 cup chopped nuts 
• 1 tbs. powdered gelatin

Mix the syrup and milk add gelatin which has been soaked in cold water and then dissolved over boiling water. Fold in whipped cream stiff. Add nuts. Freeze. (Makes 2 quarts)

www.peasandcorn.com