Maple Mousse recipe
information
It is important that genuine maple syrup be used for this dessert. If maple-flavoured syrup is used, gelatine will have to be added to set the mousse.
ingredients
7 fl oz (200 ml) pure maple syrup
4 egg yolks
7 fl oz (200 ml) whipping cream
4 egg yolks
7 fl oz (200 ml) whipping cream
method
1. Pour the maple syrup into a saucepan.
2. Beat the egg yolks lightly in a bowl, then stir them into the syrup.
3. Cook over very low heat, stirring all the time with a wooden spoon until the mixture thickens enough to thinly coat the back of the spoon.
4. Remove from the heat and leave to cool, covered with dampened greaseproof paper.
5. Stir once or twice during cooling. When the maple syrup mixture is cold, cover and refrigerate until required.
6. Just before serving, whip the cream in a deep bowl to the same consistency as the maple custard.
7. Fold the cream gently into the maple custard, then chill again until required.
2. Beat the egg yolks lightly in a bowl, then stir them into the syrup.
3. Cook over very low heat, stirring all the time with a wooden spoon until the mixture thickens enough to thinly coat the back of the spoon.
4. Remove from the heat and leave to cool, covered with dampened greaseproof paper.
5. Stir once or twice during cooling. When the maple syrup mixture is cold, cover and refrigerate until required.
6. Just before serving, whip the cream in a deep bowl to the same consistency as the maple custard.
7. Fold the cream gently into the maple custard, then chill again until required.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
