FROZEN MAPLE MOUSSE PIE
If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.
Provided by ratherbeswimmin
Categories Pie
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
- Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
- Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
- In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
- Gently fold the whipped cream into the egg/maple mixture.
- Scrape the filling into the prepared pie crust.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.
Nutrition Facts : Calories 496.4, Fat 32.5, SaturatedFat 15.3, Cholesterol 212.3, Sodium 255.4, Carbohydrate 45.9, Fiber 0.6, Sugar 31.4, Protein 4.5
FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 210 milligrams, Sugar 38 grams, TransFat 0 grams
FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE
Steps:
- 1. 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. 2. 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. 3. 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. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
FROZEN MAPLE-MOUSSE PIE
Steps:
- CRUST: 1. Preheat oven to 350. Spread pecans on rimmed baking sheet and bake for about 8 min until fragrant, and cool. Pulse pecans, sugar, nutmeg and salt in processor until finally chopped. Add butter and pulse. Press crumbs into 9-in springform, refrigerate until firm. MOUSSE: Boil maple syrup in a medium saucepan. Simmer over moderate heat until slightly reduced and candy thermometer registers 235, about 8 minutes. In a standing electric mixer with whisk, beat egg whites and cream of tartar until firm peaks form. With mixer at medium speed, drizzle hot syrup onto whites and beat until incorporated. Increase speed to high and beat meringue until cooled to room temp, about5 minutes. In a large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue into whipped cream until blended. Scrape mousse into crust and spread evenly. Freeze until firm, at least 8 hours or overnight. CANDIED CRANBERRIES: Put cranberries in large heat-proof bowl. Combine sugar and water in small saucepan and bring to simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover with plastic wrap. Put bowl over saucepan of simmering water and cook undisturbed over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl and cool, refrigerate until chilled. MAKE AHEAD: Mousse pie can be frozen for up to 4 days. Cranberries can be refrigerated up to 4 days.
FROZEN MAPLE MOUSSE PIE
Steps:
- 1. 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. 2. 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. 3. 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. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
FROZEN MAPLE MOUSSE
Super simple dessert with only 3 ingredients! For an even better treat, top it with a fresh soft fruit in natural syrup or a brandy nut sauce.
Provided by LAURIE
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 183.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 20.9, Carbohydrate 21.1, Sugar 18, Protein 1.1
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