Maple Mousse

Name: Maple Mousse
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 10 servings
Cuisine: canadian
Ingredients: 4 eggs, separated; 1/4 cup/55 g brown sugar; 1 1/4 cups/300 ml maple syrup; 1 tablespoon powdered gelatin, dissolved in 2 tablespoons warm water; 1 1/2 cups/375 ml heavy cream

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Maple Mousse

0 Reviews

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

282

Total Fat

16

Saturated Fat

9

Carbohydrates

33

Dietary Fiber

0

Sugar

31

Protein

4

Cholesterol

116

Sodium

46

Total: 4 hr 30 min
Prep: 15 min
Inactive: 4 hr
Cook: 15 min

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

282

Total Fat

16

Saturated Fat

9

Carbohydrates

33

Dietary Fiber

0

Sugar

31

Protein

4

Cholesterol

116

Sodium

46

Total: 4 hr 30 min
Prep: 15 min
Inactive: 4 hr
Cook: 15 min

Ingredients

4 eggs, separated

1/4 cup/55 g brown sugar

1 1/4 cups/300 ml maple syrup

1 tablespoon powdered gelatin, dissolved in 2 tablespoons warm water

1 1/2 cups/375 ml heavy cream

Directions

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.