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mousse or sauce?

Now I understand why this recipe in A Taste of Quebec is called "maple mousse" in one language and "maple sauce" in the other.... it's a really thick sauce or a thin mousse. But it's pure sweetness that makes me wanting more. I think tomorrow I might bake a lemon cake, because maple mousse sauce would be an awesome topping. The thought of sweet and sour contrast makes my tongue tingle.

I picked out the next 5 recipes to try from A Taste of Quebec. Although there are more maple recipes, I'm giving other flavors a try:
* Old fashioned beef in red wine
* Poached pears with wine custard
* Strawberry spinach salad
* Lemon pudding
* Apple honey pie

Yes, the desserts in this cookbook really appeal to me.

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