MAPLE MOUSSE
I love to make this dessert with maple syrup produced in our area. For a change from heavier cakes and pies, it's a refreshing ending to a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking constantly. Cook and stir until mixture is thickened and reaches 160°. Transfer to a large bowl; set bowl in ice water and stir for 2 minutes. Cool to room temperature. , In a large bowl, beat cream until stiff peaks form. Gently fold into the syrup mixture. Spoon into dessert dishes. Chill for at least 2 hours. If desired, top with additional whipped cream. Just before serving, drizzle with remaining syrup and sprinkle with hazelnuts.
Nutrition Facts : Calories 441 calories, Fat 33g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 38mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
CANADIAN MAPLE MOUSSE
It's almost maple syrup time! Celebrate spring with this great recipe showcasing it. The recipe was found in Longo's Experience magazine. Cooking time includes 2 hour chill time. Actual cooking time is only 10 minutes.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan, bring pecans and maple syrup to a boil.
- Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
- Set aside to cool.
- In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
- Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
- Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
- Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
- Fold in remaining cream.
- Cover and refrigerate for at least 1 hour or until set.
- Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.
MAPLE MOUSSE
Steps:
- Whip the cream with the scrapings from the vanilla bean until stiff and chill. In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer. (Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult. In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water. If the syrup dissolves it?s not ready. If it holds its shape and is slightly pliable between your thumb and finger, it's ready.)
- Sprinkle the gelatin over the cold water and let it sponge. Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff. Hold them with the whip turning on low until the maple syrup is up to temperature. When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites. Warm the sponged gelatin in the microwave and drizzle it into the whites as well. Continue whipping until the meringue is cooled. Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set.
MAPLE MOUSSE
Steps:
- Beat the yolks together with the brown sugar in a glass or metal bowl. Add the maple syrup, set over a water bath, and cook, whisking, until the mixture reaches custard consistency and coats a spoon, about 15 minutes. It should be quite thick. Remove from the heat and stir in the gelatin. Set aside to cool completely. This is important: if the mixture is warm it will deflate the egg whites.
- In a separate bowl, beat the egg whites to peaks. In another bowl, do the same with the heavy cream. Fold them alternately into the custard mixture. Turn the mixture into a serving bowl. Cover, and chill for at least 4 hours before serving. Or, alternatively, you could pipe the mousse into parfait glasses and chill.
MAPLE PUMPKIN MOUSSES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Slice off the stem ends of each pumpkin 1 inch from the top, reserving them, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the insides of the pumpkins with the butter. Top the pumpkins with the reserved stem ends and bake them in a glass baking dish in the middle of a preheated 375°F. oven for 45 minutes, or until the pulp is tender. (Alternatively, the pumpkins may be microwaved, uncovered, at high power (100%) for 12 to 15 minutes, or until the pulp is tender.)
- Let the pumpkins cool in the dish until they can be handled and discard any liquid that may have accumulated in them. Scoop out the pulp from the shells and the stems, being careful not to puncture the shells, force the pulp through a sieve into a metal bowl, and whisk in the maple syrup and the cinnamon. In a very small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over moderate heat, stirring, until the gelatin is dissolved. Whisk the gelatin mixture into the pumpkin mixture.
- In a bowl beat the cream until it holds soft peaks and whisk it into the pumpkin mixture. Chill the mixture in the bowl set in a larger bowl of ice and cold water until it is the consistency of raw egg whites, spoon it into the shells, and chill the mousses, covered loosely with plastic wrap, for at least 6 hours or overnight. Garnish the mousses with the pumpkin-seed brittle.
MAPLE MOUSSE PARFAIT
A very simple but delicious dessert. Perfect for the winter season when the new batch of maple syrup hits the market.
Provided by Mirj2338
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Beat the egg yolks with an electric mixer until fluffy and lemon-colored, about 5 minutes.
- Add the maple syrup and cook in the top of a double boiler until the mixture becomes very thick, stirring often.
- Let cool completely.
- Beat the egg whites with 1/8 teaspoon salt until stiff.
- Gently combine the cooled syrup mixture, egg whites, and whipped heavy cream until thoroughly incorporated.
- Spoon into beautiful parfait or martini glasses.
- Chill.
Nutrition Facts : Calories 243.6, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 100.9, Carbohydrate 19.3, Sugar 16.2, Protein 4
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- In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer.
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- In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated.
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- Stir the cold water into the gelatin until dissolved, then let stand for 5 minutes. The gelatin will absorb the water and begin to set (called "blooming").
- Pour the maple syrup into a small saucepan over medium heat. Let the syrup warm up for a minute, then whisk in 1 tablespoon of the gelatine until dissolved. For an extra firm mousse, use all of the gelatine.
- Bring the syrup to a gentle simmer, then very slowly pour it into the egg yolks, whisking them continuously as you pour. Dump the mixture back into the pan and cook over medium heat until the mixture reaches 160 F on a candy thermometer.
- Pour the maple syrup mixture through a sieve into a small bowl to remove any lumps. Set it inside an ice bath for 10 minutes, stirring occasionally, until the liquid has thickened to a syrupy consistency and has cooled to room temperature.
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- Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.
- In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer.
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- In a large bowl, beat the heavy cream with the vanilla until soft peaks form. Fold the meringue into the whipped cream until blended. Scrape the mousse into the crust and spread evenly.
- Put the cranberries in a large heatproof bowl. In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar.
- Remove the ring from the springform pan. Cut the mousse pie into wedges and transfer to plates. Spoon the candied cranberries over the pie and serve.
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- In a saucepan, bring the maple syrup to a boil. Cook until a candy thermometer reads 120 °C (248 °F).
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