This elegant Maple Syrup Mousse is a show-stopping dessert that balances the deep, caramel-like sweetness of pure maple syrup with the lightness of whipped egg whites and cream. The base features a delicate custard thickened with egg yolks and gelatin, providing a silky texture that holds its shape without being heavy. Folded into airy meringue and fresh whipped cream, it creates an ethereal, cloud-like consistency. Served in stemmed goblets or ramekins and topped with a dusting of crushed gingersnaps, this dessert offers a perfect contrast of smooth mousse and spicy crunch. It is ideal for special occasions, holiday dinners, or as a sophisticated end to a fall or winter meal. Make it ahead for a stress-free presentation that looks as impressive as it tastes.
Maple Syrup Mousse
Description
This elegant Maple Syrup Mousse is a show-stopping dessert that balances the deep, caramel-like sweetness of pure maple syrup with the lightness of whipped egg whites and cream. The base features a delicate custard thickened with egg yolks and gelatin, providing a silky texture that holds its shape without being heavy. Folded into airy meringue and fresh whipped cream, it creates an ethereal, cloud-like consistency. Served in stemmed goblets or ramekins and topped with a dusting of crushed gingersnaps, this dessert offers a perfect contrast of smooth mousse and spicy crunch.Ingredients
Directions
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Sprinkle gelatin over water in the top of a double boiler.
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Set the double boiler over gently simmering water and stir until the gelatin is completely dissolved.
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Add brown sugar, egg yolks, and salt to the gelatin mixture.
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Whisk constantly over the simmering water until the mixture thickens and coats the back of a spoon, about 5 minutes.
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Transfer the custard mixture to a large bowl and strain if necessary to remove any cooked egg bits.
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Stir the pure maple syrup into the custard until well combined.
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Allow the mixture to cool completely to room temperature.
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Refrigerate the mixture until it is just beginning to set (thickens slightly but is still pourable), about 15 minutes. Do not let it fully gel.
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In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
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Gradually add the 1/4 cup sugar, one tablespoon at a time, beating until the whites are stiff, shiny, and hold firm peaks.
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Gently fold one-third of the egg white mixture into the maple custard to lighten it.
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Carefully fold in the remaining egg whites until no white streaks remain.
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In a separate chilled bowl, beat 2 cups of the cold whipping cream until soft peaks form.
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Gently fold the whipped cream into the maple syrup mixture until just combined.
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Spoon the mousse into a large serving bowl, stemmed goblets, or pots de creme.
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Refrigerate for several hours or overnight until set.
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Just before serving, whip the remaining 1 cup of cream with powdered sugar and vanilla until soft peaks form.
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Top each serving with a dollop of the reserved whipped cream.
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Sprinkle the crushed gingersnap crumbs over the whipped cream to serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1111.9kcal
- % Daily Value *
- Total Fat 64.8g100%
- Saturated Fat 39.6g198%
- Cholesterol 198.0mg66%
- Sodium 97575.5mg4066%
- Total Carbohydrate 96.4g33%
- Dietary Fiber 0.4g2%
- Sugars 95.1g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage:
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