Maple Syrup Gratin ▶

To make the maple base: Sprinkle the gelatin over the cold water in a cup. Allow the mixture to sit for 10 minutes, or until the water is absorbed. Bring the cream to a boil in a medium saucepan over medium heat, stirring so that it does not boil over onto the stove. In a medium bowl, combine 1 cup of the maple syrup with the egg yolks and cornstarch and whisk until the mixture is light and lemon-colored. Whisk the cream into the egg yolks, return the mixture to the saucepan, and bring to a boil, stirring with the whisk. Whisk in the gelatin mixture and cook over medium heat until the gelatin is dissolved. Pour the mixture into a large bowl, cover, and chill until the mixture is cool and has begun to set.

In a small saucepan, bring the remaining 1/2 cup maple syrup to a boil over medium heat, then reduce the heat and cook for 2 to 3 minutes. Set aside and keep warm. In a large bowl, beat the egg whites until soft peaks form. Gradually add the heated syrup while beating to form a stiff, glossy meringue. Cover and chill the meringue for 1 hour.

Fold the meringue into the chilled egg yolk mixture. Place six 3-inch tart rings on a baking sheet. Fill the rings halfway with the mousse. Layer the raspberries on each mousse and fill the rings to the top with the remaining mousse. Level the tops with the back of a knife. Chill the mousses for 2 to 3 hours, until set.

To make the sauce: Bring the cream to a boil in a saucepan over medium heat and simmer for 1 minute. Add the maple syrup and stir to combine; set aside and keep warm.

To serve: Preheat the broiler to high. Place a mousse-filled ring on each of six ovenproof serving plates. Run a knife around the inside rim of the tart rings and remove the rings. Place the mousses under the broiler for 20 to 30 seconds, until lightly browned. Or, flame with a small torch until lightly browned. Spoon maple syrup cream sauce around each mousse and garnish each with raspberries and a sprig of mint.