This maple mousse was so good, that when I was done filling the pre-baked maple cookie cups, I piped the rest straight into my mouth while standing in the kitchen. I’m a big fan of eating straight out of the Kitchenaid mixer bowl with a small, dainty spoon, personally. In fact, I think it’s the first time that I’ve ever piped anything straight into my mouth. The maple mousse was that good.
Maple is one of my favourite flavours, and maple syrup is actually produced locally in most parts of Quebec (bonus). The image of me piping maple mousse into my mouth probably would not surprise anybody who knows me. After all, I will forever be remembered as the girl who at an entire maple syrup pie after having consumed a sugar shack meal smothered in maple syrup.
The funny thing about maple syrup is that it has a very sweet, earthy flavour that reminds me of fall, yet it is solely produced in spring in this area. Maple syrup is made from the sap of the maple tree. In spring, the sap rushes up from the roots to feed the budding branches that swayed dormant all winter. The flavour of the syrup (the concentrated sap) reflects its origins, with woodsy, earthy notes. Maple syrup is heaven if you ask me. I love it so much, if ever I had to move somewhere without it, I would oblige friends and family to ship it to me periodically.
For this challenge, I paired the maple mousse with slightly salty maple cookie cups. I made the cookie cups by baking the cookies over an inverted mini-muffin tray (two cookies per cup). The slight saltiness of the cookie really adds to the dessert. The cookie recipe is tweaked from Martha Stewart, and the maple mousse, from the Daring Kitchen. I let the cookies brown in the oven to bring out the nutty flavors of the butter and also to provide a better contrast with the pale maple mousse. If the combination of maple cookies with maple mousse seem like too much too you, I’d make chocolate cookie cups to pair with the maple mousse. The bitterness of the cocoa would provide a nice contrast for the sweet maple mousse. Of course, since I am a lover of all things maple, the more maple, the better.
Turn maple cookies into cookie cups by baking the cutout shapes of cookie dough over inverted muffin pans to make a cup shape that you can fill with maple mousse.
- 240 mL pure maple syrup 1 cup, I used medium grade maple syrup
- 4 large egg yolks
- 1 packet Knox unflavoured gelatin powder ~ 2.5 tsp
- 60 mL skim milk (fat free) 1/4 cup
- 360 mL whipping cream (35 % fat) 1 1/2 cups
- Bring the maple syrup to a boil in a small saucepan over medium heat. Remove the saucepan from the heat.
- To a bowl containing the egg yolks, slowly add a few spoonfuls of the boiled syrup while whisking constantly (this is to temper the eggs). Then add the tempered egg mixture to the saucepan, whisking constantly to heat through without cooking the egg yolks. Set aside for later.
- Pour the skim milk into a small heatproof bowl and sprinkle the gelatin on top. Let stand for 5 minutes to bloom.
- Place the bowl of bloomed gelatin over a pan of simmering water and gently heat to dissolve. Add the dissolved gelatin mixture to the syrupy-egg mixture and stir to combine. Set aside.
- Whip the cream to stiff peaks, then take a few scoops of the whipped cream and add it to the syrupy-egg mixture (to lighten it before mixing with the cream). Now add that lightened syrupy-egg mixture to the whipped cream, and fold to combine. Don’t worry if you have to be a little rough. You want the mousse mix to be smooth and light.
- Chill for 1.5 hours until set enough to pipe into your edible cookie cups.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.