Maple mousse
- Preparation 15 min
- Refrigeration 5 h
- Cooking 10 min
- Servings 6
- Freezing I do not suggest
Ads
🍁 A mousse for the whole year
In Québec, maple syrup is available all year long. So is this mousse.
🥄 Tasted in a restaurant, remade at home
I tasted a maple mousse in a restaurant. I can’t remember which one. I fell in love, and I needed my own version, on my site. So here it is. It’s light, it tastes like maple, and it’s served in small glasses.
💛 For everybody’s happiness
It’s the perfect finishing touch to any meal, unless you’re allergic to love and happiness. If that’s the case, I suggest you move on.
Ads
Ads
🧼 Clean whisks
Wash your beaters between the cream and the egg whites. Thoroughly.
🍯 Not-too-hot syrup
Syrup that is too hot destroys the egg whites. Let it cool as the recipe says, then fold it in very gently.
🍳 A big enough saucepan
The syrup boils. Use a saucepan that is big enough.
🥂 Small glasses, big glasses
It’s a small dessert, but you can make bigger portions in bigger glasses. And dessert cups are fun: you can see through them.
🍰 On top of a cake
The mousse can go on top of a cake, like a cheesecake. Spread it on, then put the whole thing in the fridge.
🥚 Leftover yolks
Yolks all over the counter? Make my homemade crème brûlée. Or make yourself some eggs.
✅ What to serve with my maple mousse
Nothing. In a small glass, no topping: it’s good that way.
Craving another maple dessert? There’s my maple pouding chômeur, my maple syrup pie, my maple churros and my maple donut holes. Between them and the mousse, it’s a matter of taste and texture, nothing more.
Ads
Ingredients
- 1 1/2 cups (375 ml) 35% whipping cream
- 1 envelope powdered gelatin (7 g)
- 3/4 cup (180 ml) maple syrup
- 2 egg whites
Ads
Preparation
- In a large bowl, add the cream and, using an electric mixer, beat until stiff peaks form. Set aside in the refrigerator.
- In a saucepan, add the gelatin and the maple syrup and stir. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring, until slightly thickened. Remove from the heat and let cool for 5 minutes, stirring from time to time.
- Pour the egg whites into a large bowl and beat until soft peaks form.
- Fold in the syrup very gently, stirring with a wooden spoon, until smooth.
- Add the whipped cream and gently fold it in.
- Divide the mousse among 6 small glasses and cover with plastic wrap. Refrigerate for about 5 hours, until the mousse is firm!
I’ve never tried. This one, I make with gelatin.
I’ve never done it, so I don’t suggest it.
3 to 5 days.
Make a homemade crème brûlée, with my recipe. Or make yourself some eggs.
Yes, on top of a cake, like a cheesecake. Spread it on, then put the cake in the fridge.
Ads
Ads
Ads
Ads
Ads