Canadianmaplemousse Recipes
MAPLE MOUSSE
I love to make this dessert with maple syrup produced in our area. For a change from heavier cakes and pies, it's a refreshing ending to a holiday meal.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking constantly. Cook and stir until mixture is thickened and reaches 160°. Transfer to a large bowl; set bowl in ice water and stir for 2 minutes. Cool to room temperature. , In a large bowl, beat cream until stiff peaks form. Gently fold into the syrup mixture. Spoon into dessert dishes. Chill for at least 2 hours. If desired, top with additional whipped cream. Just before serving, drizzle with remaining syrup and sprinkle with hazelnuts.
Nutrition Facts : Calories 441 calories, Fat 33g fat (19g saturated fat), Cholesterol 215mg cholesterol, Sodium 38mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
CANADIAN MAPLE MOUSSE
It's almost maple syrup time! Celebrate spring with this great recipe showcasing it. The recipe was found in Longo's Experience magazine. Cooking time includes 2 hour chill time. Actual cooking time is only 10 minutes.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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- Stir the cold water into the gelatin until dissolved, then let stand for 5 minutes. The gelatin will absorb the water and begin to set (called "blooming").
- Pour the maple syrup into a small saucepan over medium heat. Let the syrup warm up for a minute, then whisk in 1 tablespoon of the gelatine until dissolved. For an extra firm mousse, use all of the gelatine.
- Bring the syrup to a gentle simmer, then very slowly pour it into the egg yolks, whisking them continuously as you pour. Dump the mixture back into the pan and cook over medium heat until the mixture reaches 160 F on a candy thermometer.
- Pour the maple syrup mixture through a sieve into a small bowl to remove any lumps. Set it inside an ice bath for 10 minutes, stirring occasionally, until the liquid has thickened to a syrupy consistency and has cooled to room temperature.
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- Nanaimo bars. Nanaimo bars are named after the city of Nanaimo on Vancouver Island. The best part about Nanaimo bars is that they don’t require any baking, so they’re the perfect treat for when you have a sweet tooth but it’s 30°C (86°F) outside!
- Blueberry Grunt. Blueberry Grunt is a Maritime dessert that was adapted from English steamed pudding. This perfect medley of blueberries, sugar, and lemon is best served with ice cream.
- Saskatoon Berry Pie. Saskatoon berries grow from western Ontario to British Columbia and up to the Yukon. Interestingly enough, the city of Saskatoon, Saskatchewan is named after the berry, who’s name was derived from the Cree word for the berry: misâskwatômina.
- Newfoundland Snowballs. Newfoundland Snowballs are from, you guessed it, Newfoundland! They’re made of oatmeal and coconut, and have a soft, chocolatey fudge centre.
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- Timbits. Oh how we love our Tim Horton’s. Timmies introduced the Timbit in 1976 and it quickly became a staple for road trips and meetings alike. They come in a multitude of different flavours, I would suggest just getting an assorted box and trying all of them!
- Thunder Bay Persian rolls. The Persian roll was created in Bennett’s Bakery in a town called Port Arthur. The area is now called Thunder Bay, but the Persian has carried on as the area’s classic treat; and who can blame them, what could be better than a sweet roll slathered in pink icing?
- Bannock. Originating from the Old English word bannuc, meaning “morsel”, traditional bannock was introduced to the Aboriginal people of Canada by early Scottish fur traders.
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