Old Fashioned Canadian Frozen Maple Mousse Recipes

MAPLE OLD FASHIONED

Steps:

• Combine the bourbon, syrup and bitters in a large glass and stir. Fill a glass with a large ice cube (or 6 regular ice cubes). Pour in the cocktail and stir. Squeeze the orange peel with the skin side down over the glass and drop into the cocktail. Add the cherry.

MAPLE MOUSSE

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.

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.

FROZEN MAPLE MOUSSE PIE

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.

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.

FROZEN MAPLE MOUSSE WITH SAUTEED MAPLE APPLES

Steps:

• To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl. Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes. Strain through a fine-mesh sieve and let cool.
• Whip the cream into firm peaks. Stir 1/3 of the whipped cream into the maple mixture. Gently fold in the remaining cream. Divide the mixture among 4 small pudding dishes or goblets. Freeze at least 6 hours.
• Meanwhile, peel, core and cut the apples into 1/2-inch dice. Melt the butter in a medium skillet over medium-high heat. Add the apples and saute until lightly browned, about 5 minutes. Add the maple syrup, turn the heat to low and simmer for 5 minutes. Set aside at room temperature.
• To serve, spoon the apples over the mousse.

FROZEN MAPLE MOUSSE

Steps:

• Chill a 1 quart mixing bowl in the freezer for 15 minutes.
• Heat the maple syrup in the microwave or stovetop until very hot but not boiling.
• Keep warm.
• In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.
• Slowly add the hot ample syrup, beating continually.
• Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.
• Quickly rinse and dry beaters.
• In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.
• Gently fold the whipped cream unto the egg mixture.
• Pour into a 1 quart mold.
• Freeze for at least 2 hours.
• Keeps frozen for several days.

OLD FASHIONED CANADIAN FROZEN MAPLE MOUSSE

Steps:

• Boil maple syrup in 2 litre pan for 10 minutes, stir constantly. Stir syrup into beaten eggs over boiling water in double boiler, and cook while stirring till very thick. (15 minutes) Cool. Fold in whipped cream. Pour into lightly oiled 1 liter mold and cover. freeze 6 hours. may be made a day ahead. to unmold, sit pan in warm water about 30 seconds. remove. dig spoon into center and "turn out" mousse. neaten with a knife. return to freezer a few minutes to re-harden.Slice into wedges and enjoy.