In Quebec, spring is associated with maple and the delicious nectar that is removed from it. Original and elegant, this creamy maple mousse will end with panache a family meal and may become a classic for other occasions.
This recipe is from the mafourchette.com website
Maple syrup mousse
45 ml (3 tbsp) water
12.5 ml (2 1/2 tsp) neutral gelatin powder
187.5 ml (3/4 cup) maple syrup
3 egg yolks
625 ml (2 1/2 cups) whipping cream 35%
125 ml (1/2 cup) raisins
125 ml (1/2 cup) sliced almonds, lightly toasted
5 ml (1 tsp) rum or brandy (optional)
A few fillets of maple syrup that we will have to be thickened.
Put the water in a medium bowl and sprinkle the gelatin over the top. Reserve.
In a saucepan, heat maple syrup over medium heat until hot but not boiling.
Whisk the hot syrup into the puffed gelatin mixture.
In a bowl, whisk the egg yolks until light and fluffy.
Add the egg yolks to the syrup mixture, whisking vigorously.
Cover the bowl and place in the refrigerator for about 45 minutes, stirring the mixture frequently, so
that it thickens, without setting completely.
Using a rubber spatula, fold the raisins and almonds into the thickened syrup mixture.
Beat the cream until soft peaks are obtained. Reserve about a quarter of the whipped cream in the fridge for garnish.
Gently fold the other three quarters into the thickened syrup mixture.
Pour the mousse into 6 to 8 individual cups or decorative glasses.
Refrigerate the mousse for 2 hours or overnight.
Just before serving, gently whisk rum into remaining whipped cream.
Decorate the mousse with a dusting of cocoa powder, flavored whipped cream, a few slices of almonds and a drizzle of thickened maple syrup.
Enjoy the maple syrup season!