Once I discovered maple mousse I knew I had to try this with other flavor profiles! First thing that came to mind were blueberry pancakes. So why not a blueberry maple mousse parfait? This turned out so much tastier than I imagined! The mousse was nice and creamy, the pancakes were fluffy and the bacon gave the whole thing a nice crunchy texture. In every bite you received that nice blueberry pancake with maple syrup and bacon flavor. The mousse made it seem like a sweet treat but this parfait would be good for a meal or snack.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
-
Blueberry Maple Mousse
- Pancakes
Instructions
-
Blueberry Maple Mousse
- Whisk together the egg yolks until combined. Over a double boiler, whisk yolks until they have thickened.
- Beat in the hot syrup to the egg yolks. Whisk mixture over the double boiler, until it has thickened.
- Remove from heat and set aside to cool.
- In stand mixer, whip cream on medium high until stiff peaks form.
- Once the syrup mixture has cooled, gently fold the cream into the syrup mixture. Mousse will have no streaks and be smooth.
- Gently fold the blueberries into the mousse.
- Pour into a loaf pan or a 1 1/2 qt mold, and freeze overnight. Pancakes
- Sift all dry ingredients into a bowl and set aside.
- In a separate bowl, beat eggs until combined. Add buttermilk and oil to the eggs and beat well to combine.
- Mix the wet ingredients into the dry ingredients and mix just until combined. Batter should still be lumpy.
- Pour 2 oz of batter onto an oiled, preheated pan. Cook until the top is bubbly and the bottom is golden brown.
- Flip pancake and cook until golden brown. Remove from pan and repeat steps for the rest of the batter.
- Fry up bacon. Let cool on a plate covered with a paper towel. Dice bacon into small pieces.
- In a glass or mold of choice layer the parfait. Start with a layer of the pancake and then top that with a layer of the blueberry maple mousse. Sprinkle mousse with a layer of the diced bacon and then repeat. Fill all molds and serve. May be chilled if you desire.