1 envelope plus 2 tsp. unflavored gelatin
1/2 c. cold water
4 egg yolks, well beaten
1 c. pure maple syrup
1/2 c. light brown sugar
4 egg whites
2 c. whipping cream, chilled

Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Add gelatin to beaten egg yolks, mix into maple syrup and cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon. Do not let mixture boil. Remove from heat and stir in brown sugar, blending well. Transfer to a large bowl and cool to room temperature.

Beat egg whites until they form stiff peaks. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into maple syrup mixture. Then fold in egg whites until whites no longer show. Spoon mousse mixture into a 1 1/2 quart mold that has been rinsed in cold water. Cover top with plastic and chill at least 4 hours or until firm.