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 favorite from April 27th to May 27th at http://thedaringkitchen.com!
I was really excited when I opened this month’s daring bakers challenge. Living in New York state – real maple syrup is a big deal around here – there are celebrations every spring and the trees are tapped and the syrup is flowing! My sister and her family now live out in the county – and luck will have it – there is a maple farm on the street that she lives on! So the syrup going in this dessert, on my pancakes, waffles, etc. comes from trees growing on her street – seriously, you can’t get more ‘local’ than that!
The challenge was to make this maple mousse in an edible container – any one that you want. One of the options was a bacon container – and while it sure would be daring to try that – I just am not a fan of bacon in my desserts! I like it on BLTs and with eggs or pancakes – not mixed up with chocolate or cream!
But what I did do to bring this over the top – was I had some real Maple sugar in the pantry. So with the remaining cream - I whipped it up with some maple sugar and then sprinkled some more on top! Oh my – this was sooo good. I would definitely make this maple mousse, nut bowls and maple whipped cream again. I love maple – and this challenge couldn’t have come at a better time. YUM!
Ingredients (recipe is adjusted for two bowls and mousse)
- 3/4 cup crushed nuts of your choice such as almonds, hazelnuts or walnuts
- 1 egg, beaten, at room temperature
- 1 Tbsp. sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 3/4 tsp. unflavoured gelatin
- 1/2 cup whipping cream (35% fat content)
1. For the nut bowls: Use a food processor process the nuts until coarse, about 7 pulses.
2. In a bowl, mix together the nuts with the beaten egg and the sugar.
3. Take 2 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil and spray with non-stick cooking spray.
4. Spread half of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.
5. Bake at 350 degrees F, until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.
1. For the Maple mousse: Bring maple syrup to a boil then remove from heat.
2. In a 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).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1 Tbsp. of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 20 seconds or until gelatin completely dissolves.
5. Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. 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.
8. Remove from the fridge and divide equally among your edible containers.