Maple Mousse (with maple bacon brittle)

For me dessert should be savored just like a good meal. Sometimes a "BIG" taste comes in a "SMALL" sampling. I think this dessert does just that. And yes it is Maple BACON Brittle...

6 egg yolks **, at room temperature
pinch of kosher salt
1 tbsp unflavored gelatin (1 packet)
1 1/4 c Mill Hollow Maple syrup grade B

2 c heavy cream


**eggs seperate easier when still cold, you can also freeze egg white for a later use.
Pour syrup into a 4 qt stock pot. Over medium heat bring maple to a boil. Let boil to 240 degrees F on a candy thermometer (about 5-7 minutes, but is best to use a thermometer).
Dissolve gelatin in 1/4 c cold water; set aside.
In a large mixing bowl whisk egg yolks and salt together. Once the maple comes to 240 degrees F, with mixer on low speed, drizzle syrup down the side of bowl into the eggs, holding back about 2 tbsp in pan. Add the dissolved gelatin to 2tbsp syrup, and swirl into a liquid. Add this to egg/syrup mix.
Increase speed on mixer to high, beating the eggs mix until it has tripled in volume (about 5 minutes). Let this come to room temperature.

Mean while, whip heavy cream until semi-stiff peaks form. Slowly fold whipped cream in maple. Cover with plastic wrap and refrigerate for 2 hours. (Will last about 2-3 days in frig)

Maple Bacon Brittle

1/3 c Mill Hollow Maple syrup, Grade B
3/4 c raw sugar
1 c butter, at room temperature
1/4 c water
1 lb sliced bacon (Sweeetgrass, Mountain View or Wintergrass)

Fry bacon in a cast iron pan, until crisp. Remove to a paper towel to drain off fat then crumble. Set aside.

In a 5 qt pot stir syrup, sugar, butter and water together over medium heat. Stir to dissolve and bring to boil. Once boiling DO NOT STIR. Bring the liquid up to 300 degrees F on a candy thermometer.

When the syrup reaches 300 degrees F, pour onto a sheet pan, spreading to thin out. Immediatly sprinkle with crumbled bacon, using spatula, lightly press bacon. Allow to cool, then break into desired sizes. Store in refrigerator, with wax paper between layers of candy. Will keep 2 days in frig.