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.
FROZEN PUMPKIN MOUSSE PIE
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
- Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
- Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
- Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
- Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 210 milligrams, Sugar 38 grams, TransFat 0 grams
FROZEN MAPLE MOUSSE PIE
A homemade crust made with ginger cookie crumbs complements the maple syrup in this frozen refresher. It's a cool yet comforting finale to a holiday meal. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack., In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum., In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.
Nutrition Facts :
FROZEN MAPLE-MOUSSE PIE
Steps:
- CRUST: 1. Preheat oven to 350. Spread pecans on rimmed baking sheet and bake for about 8 min until fragrant, and cool. Pulse pecans, sugar, nutmeg and salt in processor until finally chopped. Add butter and pulse. Press crumbs into 9-in springform, refrigerate until firm. MOUSSE: Boil maple syrup in a medium saucepan. Simmer over moderate heat until slightly reduced and candy thermometer registers 235, about 8 minutes. In a standing electric mixer with whisk, beat egg whites and cream of tartar until firm peaks form. With mixer at medium speed, drizzle hot syrup onto whites and beat until incorporated. Increase speed to high and beat meringue until cooled to room temp, about5 minutes. In a large bowl, beat heavy cream with vanilla until soft peaks form. Fold meringue into whipped cream until blended. Scrape mousse into crust and spread evenly. Freeze until firm, at least 8 hours or overnight. CANDIED CRANBERRIES: Put cranberries in large heat-proof bowl. Combine sugar and water in small saucepan and bring to simmer, stirring to dissolve sugar. Pour syrup over cranberries and cover with plastic wrap. Put bowl over saucepan of simmering water and cook undisturbed over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl and cool, refrigerate until chilled. MAKE AHEAD: Mousse pie can be frozen for up to 4 days. Cranberries can be refrigerated up to 4 days.
FROZEN MAPLE MOUSSE PIE
Steps:
- 1. Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer. 2. Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate. 3. Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve. 4. Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate. 5. Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
FROZEN MAPLE MOUSSE PIE
If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.
Provided by ratherbeswimmin
Categories Pie
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
- Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
- Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
- In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
- Gently fold the whipped cream into the egg/maple mixture.
- Scrape the filling into the prepared pie crust.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.
Nutrition Facts : Calories 496.4, Fat 32.5, SaturatedFat 15.3, Cholesterol 212.3, Sodium 255.4, Carbohydrate 45.9, Fiber 0.6, Sugar 31.4, Protein 4.5
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- Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.
- In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.
- In a medium saucepan, bring the maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235°, about 8 minutes; be careful it doesn't boil over.
- In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.
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- Preheat the oven to 350°. Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.
- In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.
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- In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.
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