Maple Ricotta Mousse With Candied Pecans Recipes

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MAPLE RICOTTA MOUSSE WITH CANDIED PECANS



Maple Ricotta Mousse with Candied Pecans image

Try not to sneak too many of the maple-y nuts while you make dessert. With the mousse, they're even better. -Kathleen Gill, Pahrump, Nevada

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 5

2/3 cup maple syrup
1/4 cup chopped pecans
1/2 cup heavy whipping cream
1-1/4 cups whole-milk ricotta cheese
1/2 cup mascarpone cheese

Steps:

  • Place syrup in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a bowl; cool completely., In a small heavy skillet, cook and stir pecans over medium heat, about 3 minutes. Drizzle with 1 tablespoon cooked syrup; cook and stir 1 minute longer. Spread on foil to cool., In a small bowl, beat cream until soft peaks form. In a large bowl, beat ricotta and mascarpone cheeses until light and fluffy. Gradually beat in 1/3 cup cooled syrup; gently fold in whipped cream., To serve, spoon mousse into dessert dishes. Drizzle with remaining cooled syrup; top with candied pecans.

Nutrition Facts : Calories 646 calories, Fat 50g fat (26g saturated fat), Cholesterol 142mg cholesterol, Sodium 140mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 14g protein.

CANADIAN MAPLE MOUSSE



Canadian Maple Mousse image

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

1/2 cup pecan pieces
1 cup pure maple syrup
4 egg yolks
1 (7 g) package unflavored gelatin
1 1/2 cups whipping cream

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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