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.
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.
MAGIC MOUSSE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.
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 SYRUP MOUSSE
Make and share this Maple Syrup Mousse recipe from Food.com.
Provided by Belloo
Categories Dessert
Time 4h
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve gelatine in the warm water.
- Beat egg yolks until light yellow and thick.
- Heat the maple syrup until boiling point (do not boil).
- Whisk the dissolved gelatine into hot maple syrup.
- Pour the maple syrup mixture over the egg yolks while mixing at low speed.
- Return the mixture to the pan and heat, stirring constantly, until mixture thickens.
- Put in the fridge until it gets as thick as honey.
- Beat the egg whites, until stiff.
- Beat the whipping cream, until stiff.
- Pour the thickened maple mixture into the egg whites and fold in gently.
- Fold in the whipped cream.
- Pour mixture into a pudding mould or dessert bowls.
- Keep in the fridge a few hours before serving.
- Decorate with whipped cream, edible flowers, a dusting of chocolate, or nuts.
Nutrition Facts : Calories 243.7, Fat 13.4, SaturatedFat 7.6, Cholesterol 133.8, Sodium 53.5, Carbohydrate 27.4, Sugar 23.9, Protein 4.5
MAPLE RICOTTA MOUSSE WITH CANDIED PECANS
Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely., In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool., In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream., To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans.
Nutrition Facts : Calories 646 calories, Fat 50g fat (26g saturated fat), Cholesterol 142mg cholesterol, Sodium 140mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 14g protein.
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HOW TO MAKE MAPLE MOUSSE - SAVOR THE FLAVOUR
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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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