| 1. |
In a bowl of an electric mixer beat the egg yolks with half the maple syrup; set aside.
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| 2. |
In a pan, bring the sake to a boil and reduce by three-quarters. Add the remaining half
of the maple syrup and reduce by half. In a second bowl, and using the electric mixer,
whish the egg whites until stiff, then gradually incorporate the boiling syrup while continuing to whisk.
|
| 3. |
Gently fold in the whipped cream with a spatula. Cover and place in the freezer for at least 4 hours.
|
| 4. |
Serve in champagne glasses, sprinkle with sake and decorate with the wafers, berries, maple sugar and mint leaves.
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