Maple Mousse with Strawberry Puree

Author: Canadian Living

  • Portion size 6 servings

Ingredients

Maple Mousee:
  • 2/3 cups maple syrup
  • 5 egg yolks beaten
  • 1 1/2 teaspoon unflavoured gelatin
  • 2 tablespoons cold water
  • 1 cup whipping cream
Strawberry Puree:
  • 2 cups sliced strawberries
  • 4 teaspoons granulated sugar

Method

Strawberry Puree: In food processor or blender, puree strawberries until smooth. Strain through fine sieve into bowl; stir in sugar until dissolved. Spoon 1 tbsp (15 mL) puree into each of six 1-cup (250 mL) wine glasses. Refrigerate remainder for topping.

Maple Mousee: In heavy saucepan, cook maple syrup and egg yolks over low heat, stirring constantly, for 7 to 10 minutes or until thickened.

Meanwhile, in a small saucepan, sprinkle gelatin over 2 tbsp (25 mL) cold water; let stand for 1 minute to soften. Heat over low heat until gelatin dissolves; stir into maple mixture. Transfer to large bowl; refrigerate for 15 minutes, stirring occasionally, or until consistency of raw egg whites.

Whip cream; whisk one-quarter into maple mixture. Fold in remaining whipped cream. Divide evenly among glasses. Refrigerate for at least 2 hours or until firm. Spoon 1 tbsp (15 mL) strawberry puree over each mousse.

 

Share X
Baking & Desserts

Maple Mousse with Strawberry Puree

Login