Canadian Maple Mousse Recipes

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MAPLE MOUSSE



Maple Mousse image

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

3/4 cup plus 6 teaspoons maple syrup, divided
3 large egg yolks, lightly beaten
2 cups heavy whipping cream
2 tablespoons chopped hazelnuts, toasted
Additional heavy whipping cream, whipped, optional

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.

CANADIAN MAPLE MOUSSE



Canadian Maple Mousse image

It's almost maple syrup time! Celebrate spring with this great recipe showcasing it. The recipe was found in Longo's Experience magazine. Cooking time includes 2 hour chill time. Actual cooking time is only 10 minutes.

Provided by Dreamer in Ontario

Categories     < 4 Hours

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup pecan pieces
1 cup pure maple syrup
4 egg yolks
1 (7 g) package unflavored gelatin
1 1/2 cups whipping cream

Steps:

  • In small saucepan, bring pecans and maple syrup to a boil.
  • Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
  • Set aside to cool.
  • In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
  • Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
  • Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
  • Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
  • Fold in remaining cream.
  • Cover and refrigerate for at least 1 hour or until set.
  • Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

MAPLE MOUSSE



Maple Mousse image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 10 servings

Number Of Ingredients 5

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

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.

CANADIAN - MAPLE & BLUEBERRY FROZEN MOUSSE



Canadian - Maple & Blueberry Frozen Mousse image

Posted for ZWT 4! This recipe has merely four ingredients and is easy and delicious. Serve with a couple of cookies or chocolate sticks. Time to make, doesn't include feezing time Recipe comes from Ontario Maple Syrup.

Provided by Um Safia

Categories     Frozen Desserts

Time 17m

Yield 8-10 serving(s)

Number Of Ingredients 4

1 pint heavy cream (35% m.f.)
6 egg yolks
3/4 cup pure maple syrup, heated
1 pint blueberries

Steps:

  • Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
  • Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
  • Beat cream until it forms stiff peaks and fold into the yolk mixture.
  • Fold in half of the berries.
  • Pour into 1½ quart mold form and freeze overnight.
  • Before serving garnish with the remaining berries and biscuits or chocolates sticks.

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