Creamy Maple Mousse
This recipe was a lot of fun to make. The thought of making anything with maple syrup as the flavor profile was something that I've never thought to make before. I used real maple syrup for the first time and I noticed that it is much sweeter than your typical store-bought syrup such as Aunt Jemima! This is a really nice and creamy mousse. I was afraid the maple syrup may be too overwhelming for my taste, but the final product was pretty tasty!
Servings:
5
yield(s)
Prep Time:
5
mins
Cook Time:
25
mins
Total Time:
30
mins
Ingredients
-
1
tbsp
gelatin
(12g)
-
1/4
cup
cold water
(58g)
-
1
cup
maple syrup
(305g)
-
1
pt
whipping cream
(427g)
Instructions
-
In a small bowl, sprinkle the gelatin over the cold water. Let sit for 5 minutes.
-
In a small saucepan, warm the maple syrup up. Make sure to stir constantly and don't bring the syrup up to a simmer. Remove from heat and add the gelatin. Stir until the gelatin has completely dissolved. Let cool until the mixture has thickened slightly.
-
In a stand mixer, whip the cream on medium high until stiff peaks form. Gently fold into the syrup mixture until you have a smooth and streak less consistency.
-
Pour into 6oz ramekins, or mold of your choice. Chill until set before serving.