Maple Mousse with Strawberry Puree

Servings: 6

Ingredients:

    Strawberry Puree:
    2 cups (500 mL) sliced strawberries
    4 tsp (20 mL) granulated sugar
    Maple Mousee:
    2/3 cup (150 mL) maple syrup
    5 egg yolks, beaten
    1-1/2 tsp (7 mL) unflavoured gelatin
    2 tbsp (25 mL) cold water
    1 cup (250 mL) whipping cream

Preparation:

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.

 



Real Cream For more ideas on cooking with Real Cream, click here


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