Blueberry Maple Mousse Recipes

CANADIAN MAPLE MOUSSE

Steps:

• In small saucepan, bring pecans and maple syrup to a boil.
• Remove from heat and using a small fine mesh sieve or slotted spoon scoop out the pecan pieces onto a parchment paper lined baking sheet and bake at 350F for 8 minutes or until golden.
• Set aside to cool.
• In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
• Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
• Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
• Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
• Fold in remaining cream.
• Cover and refrigerate for at least 1 hour or until set.
• Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

CANADIAN - MAPLE & BLUEBERRY FROZEN MOUSSE

Steps:

• Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
• Place top of double boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
• Beat cream until it forms stiff peaks and fold into the yolk mixture.
• Fold in half of the berries.
• Pour into 1½ quart mold form and freeze overnight.
• Before serving garnish with the remaining berries and biscuits or chocolates sticks.