Canadian - Maple & Blueberry Frozen Mousse - cooking recipe

Ingredients

1 pint heavy cream (35% m.f.)
6 egg yolks
3/4 cup pure maple syrup, heated
1 pint blueberries

Preparation

Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture.
Fold in half of the berries.
Pour into 11/2 quart mold form and freeze overnight.
Before serving garnish with the remaining berries and biscuits or chocolates sticks.