Maple Syrup Mousse

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 1112

Dietary: Vegetarian

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.

Directions

1
Sprinkle gelatin over water in the top of a double boiler.
2
Set the double boiler over gently simmering water and stir until the gelatin is completely dissolved.
3
Add brown sugar, egg yolks, and salt to the gelatin mixture.
4
Whisk constantly over the simmering water until the mixture thickens and coats the back of a spoon, about 5 minutes.
5
Transfer the custard mixture to a large bowl and strain if necessary to remove any cooked egg bits.
6
Stir the pure maple syrup into the custard until well combined.
7
Allow the mixture to cool completely to room temperature.
8
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.
9
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
10
Gradually add the 1/4 cup sugar, one tablespoon at a time, beating until the whites are stiff, shiny, and hold firm peaks.
11
Gently fold one-third of the egg white mixture into the maple custard to lighten it.
12
Carefully fold in the remaining egg whites until no white streaks remain.
13
In a separate chilled bowl, beat 2 cups of the cold whipping cream until soft peaks form.
14
Gently fold the whipped cream into the maple syrup mixture until just combined.
15
Spoon the mousse into a large serving bowl, stemmed goblets, or pots de creme.
16
Refrigerate for several hours or overnight until set.
17
Just before serving, whip the remaining 1 cup of cream with powdered sugar and vanilla until soft peaks form.
18
Top each serving with a dollop of the reserved whipped cream.
19
Sprinkle the crushed gingersnap crumbs over the whipped cream to serve.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 1112kcal

% Daily Value *
Total Fat 64.8 gg100%
Saturated Fat 39.6 gg198%
Cholesterol 198 mgmg66%
Sodium 98 mgmg5%
Total Carbohydrate 96.4 gg33%
Dietary Fiber 0.4 gg2%
Sugars 95.1 gg
Protein 7.6 gg16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/maple-syrup-mousse/