Maple Mousse With Strawberry Puree Recipes

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:

• 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.

Steps:

• Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

Steps:

• Strawberry Puree: In food processor, pureé strawberries until smooth.
• If using frozen berries, let thaw a bit and drain to get rid of excess juices.
• Stir in sugar until dissolved and place 1 T.
• in the bottom of 4 wine glasses or small dishes.
• Refrigerate remainder for topping.
• Maple Mousse: In heavy saucepan, cook egg yolks and maple syrup over low heat for 7-10 minutes, stirring constantly until thickened.
• In the mean time, sprinkle gelatin over water and let stand for one minute to soften.
• Heat over low until dissolved and add to maple mixture.
• Place in large bowl and refrigerate for 15 minutes, or until the consistency of raw egg whites.
• Whip cream and whisk one quarter of it into maple mixture.
• Fold in remaining whipped cream.
• Divide evenly among glasses and refrigerate for at least two hours- can even be done the day before.
• Spoon remaining puree over each mousse.
• If you find fresh berries, add to top as well.

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.