Maple Mousse With Strawberry Puree Recipes

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MAPLE MOUSSE



Maple Mousse image

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

3/4 cup plus 6 teaspoons maple syrup, divided
3 large egg yolks, lightly beaten
2 cups heavy whipping cream
2 tablespoons chopped hazelnuts, toasted
Additional heavy whipping cream, whipped, optional

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.

MAPLE MOUSSE



Maple Mousse image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 6

2 cups heavy cream, whipped
1/2 vanilla bean, split
1/2 cup maple syrup
1/2 teaspoon powdered gelatin
1 tablespoon cold water
3/4 cup egg whites (about 5 to 6)

Steps:

  • Whip the cream with the scrapings from the vanilla bean until stiff and chill. In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer. (Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult. In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water. If the syrup dissolves it?s not ready. If it holds its shape and is slightly pliable between your thumb and finger, it's ready.)
  • Sprinkle the gelatin over the cold water and let it sponge. Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff. Hold them with the whip turning on low until the maple syrup is up to temperature. When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites. Warm the sponged gelatin in the microwave and drizzle it into the whites as well. Continue whipping until the meringue is cooled. Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set.

QUICK CHEAT'S STRAWBERRY MOUSSE



Quick cheat's strawberry mousse image

Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios

Provided by Liberty Mendez

Categories     Dessert

Time 25m

Number Of Ingredients 9

500g strawberries, hulled and halved, any larger ones quartered
1 lemon, zested and juiced
100g caster sugar
150ml mascarpone
300ml double cream
1 tbsp vanilla bean paste
4 gingernut biscuits, crushed
small handful of pistachios, roughly chopped (optional)
freeze-dried strawberries, crushed (optional)

Steps:

  • Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
  • Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
  • Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.

Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

EASY STRAWBERRY MOUSSE



Easy strawberry mousse image

Make this strawberry mousse using just three ingredients. With a purée at the base, it's topped with a creamy mousse for a stunning yet simple summer dessert

Provided by Barney Desmazery

Categories     Dessert

Time 15m

Number Of Ingredients 3

400g strawberries
100g caster sugar
300ml double cream

Steps:

  • Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
  • Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

Nutrition Facts : Calories 460 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

MAPLE MOUSSE WITH STRAWBERRY PUREE



Maple Mousse With Strawberry Puree image

Another winner based on a Canadian Living recipe. Make sure the maple syrup is the real thing! A very smooth dessert

Provided by Jan in Lanark

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups sliced strawberries
4 teaspoons granulated sugar
2/3 cup maple syrup
5 egg yolks, beaten
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup whipping cream

Steps:

  • Strawberry Puree: In food processor, pureé strawberries until smooth.
  • If using frozen berries, let thaw a bit and drain to get rid of excess juices.
  • Stir in sugar until dissolved and place 1 T.
  • in the bottom of 4 wine glasses or small dishes.
  • Refrigerate remainder for topping.
  • Maple Mousse: In heavy saucepan, cook egg yolks and maple syrup over low heat for 7-10 minutes, stirring constantly until thickened.
  • In the mean time, sprinkle gelatin over water and let stand for one minute to soften.
  • Heat over low until dissolved and add to maple mixture.
  • Place in large bowl and refrigerate for 15 minutes, or until the consistency of raw egg whites.
  • Whip cream and whisk one quarter of it into maple mixture.
  • Fold in remaining whipped cream.
  • Divide evenly among glasses and refrigerate for at least two hours- can even be done the day before.
  • Spoon remaining puree over each mousse.
  • If you find fresh berries, add to top as well.

Nutrition Facts : Calories 449.2, Fat 27.4, SaturatedFat 15.6, Cholesterol 317.5, Sodium 39.2, Carbohydrate 48.1, Fiber 1.4, Sugar 39.7, Protein 5.5

MAPLE MOUSSE WITH MIXED BERRY COMPOTE



Maple Mousse with Mixed Berry Compote image

Categories     Berry     Dairy     Dessert     Winter     Bon Appétit     Kidney Friendly

Yield Serves 6

Number Of Ingredients 13

Mousse
6 tablespoons water
1 1/2 teaspoons unflavored gelatin
3 large egg yolks
1/2 cup pure maple syrup
1 cup chilled whipping creaming
1/4 teaspoon maple flavoring
Compote
1 10-ounce package frozen raspberries in syrup, thawed
3/4 cup frozen blackberries, unthawed
2/3 cup frozen raspberries, unthawed
2/3 cup frozen blueberries, unthawed
Fresh mint sprigs

Steps:

  • For Mousse:
  • Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For Compote:
  • Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.

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