Blueberry Maple Mousse

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Serves about 4

6 egg yolks
1 pint heavy cream
3/4 cup maple syrup, heated
1 pint blueberries

Beat yolks in the top of a double boiler until thick. Beat in hot syrup. Place double boiler 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 1-1/2 quart mold. Freeze overnight. Before serving, garnish with remainder of berries.

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