Maple Mousse

This mousse must be made at least 4 hours ahead to properly set in the salt and ice bath. It can be prepared up to 24 hours in advance and kept in the freezer, transferring to the refrigerator 30 minutes before serving for optimal texture.

Store covered in the freezer for up to 3 days. The mousse will maintain a semi-frozen, creamy consistency due to the sugar content. If frozen solid, let stand at room temperature for 10-15 minutes before serving. Not recommended for longer storage as egg whites can become grainy and maple flavor may fade.