Frozen Maple Mousse With Sauteed Maple Apples Recipes

Steps:

• Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.

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.

Steps:

• Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.

Steps:

• To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl. Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes. Strain through a fine-mesh sieve and let cool.
• Whip the cream into firm peaks. Stir 1/3 of the whipped cream into the maple mixture. Gently fold in the remaining cream. Divide the mixture among 4 small pudding dishes or goblets. Freeze at least 6 hours.
• Meanwhile, peel, core and cut the apples into 1/2-inch dice. Melt the butter in a medium skillet over medium-high heat. Add the apples and saute until lightly browned, about 5 minutes. Add the maple syrup, turn the heat to low and simmer for 5 minutes. Set aside at room temperature.
• To serve, spoon the apples over the 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.

Steps:

• Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
• Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
• Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
• Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
• Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.

Steps:

• Chill a 1 quart mixing bowl in the freezer for 15 minutes.
• Heat the maple syrup in the microwave or stovetop until very hot but not boiling.
• Keep warm.
• In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.
• Slowly add the hot ample syrup, beating continually.
• Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.
• Quickly rinse and dry beaters.
• In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.
• Gently fold the whipped cream unto the egg mixture.
• Pour into a 1 quart mold.
• Freeze for at least 2 hours.
• Keeps frozen for several days.