When I think of maple syrup I think of Canada in the autumn, with beautiful red leaves on the trees and a slight nip in the air. So this challenge is perfect, as Sydney is feeling the autumn chill and needs the perfect sugary pick-me-up!
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favourite from April 27th to May 27th at http://thedaringkitchen.com!
Our lovely host Evelyne wanted to share a bit of her maple-syrupy home with us for this challenge. Since Lisa and Ivonne of DB fame challenged her to include an edible container she decided to make a Maple Mousse served in a baked Bacon Cup, topped with a meringue. But luckily she offered alternatives for the bacon-fearers, as I don’t have a fear of bacon but a fear of bacon filled with mousse!
Maple mousse is a wonderful idea, and I was grateful that the mandatory items of the challenge were that we must make a) one of the 2 maple mousse recipes listed, and b) an edible container in which to place the mousse for presentation. Evelyne also allowed us to substitute maple syrup if we couldn’t find any, which is exactly what I had to do.
Since there is a competition for the best edible container, I thought I’d veer from the provided recipes and try a lovely coconut base that I have used before. Sadly when it came to making the container it flopped. So instead I made a little spoon out of shortcrust pastry, the recipe of which I got from my go-to recipe site. Hopefully the wonderful ladies will forgive me for this and still count me as having completed the challenge!
The maple mousse recipe was easy to follow, and I substituted the maple syrup for 50% red gum honey and 50% golden syrup. The honey flavour was light and very rich. The challenge was fun, and the recipes sound, so thanks Evelyn for setting us such a great challenge!
– Maple mousse is adapted from Jaime Oliver is not my boyfriend
– Pastry decorations are from Not Quite Nigella’s shortcrust recipe
1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
Bring maple syrup to a boil then remove from heat.
In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
Add warmed egg yolks to hot maple syrup until well mixed.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
Remove from the fridge and divide equally among your containers, top with decorations and serve.