Maple Mousse With Strawberry Puree Recipes

QUICK CHEAT'S STRAWBERRY MOUSSE

Steps:

• Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
• Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
• Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

MAPLE MOUSSE

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.

MAPLE MOUSSE WITH STRAWBERRY PUREE

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.