The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container.
This month's challenge is inspired by the Cabane a Sucre, a Canadian tradition. It is a feast involving lots of hearty breakfast foods, drizzled with maple syrup. Our challenge was to make a maple mousse and to serve it in an edible container. If we could incorporate bacon into the dessert, well even better.
I just happened to purchase a waffle cone maker, waffle cone bowls for the mousse. I used bacon fat in place of the vegetable oil to give the waffle cones a smoky flavor. And the saltiness from the bacon bits helped temper the sweetness of the mousse. This was Hubs' favorite dessert by far. He commented, "It's like breakfast for dessert!"
Maple Mousse
inspired by Jamie Oliver Is Not My Boyfriend
1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
Bring maple syrup to a boil then remove from heat.
In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
Remove from the fridge and divide equally among your edible containers.
*Recipe for waffle cone bowls to follow.
4 comments:
I love the idea of waffle cone bowls, they look amazing and your mousse looks so delicious.
Unfortunately I wasn't brave enough to use bacon in my mousse and now I think it was a mistake. I'm efinitely going to make this mousse again but with the bacon.
I was just telling my husband that I should buy a waffle cone maker- at which very he balked! He thinks its bad enough I own a pizzelle maker.
Your challenge looks very delicious.
Best, sandie
What a lovely idea to use waffles a base!
I'm jealous of your waffle cone maker! And using bacon fat is genius! I'm sure it was super tasty!
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