The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container.
I really procrastinated on this one. Mainly because I couldn’t figure out what edible container I wanted to use. The Bacon cup that Evelyne sounded tempting but there’s something about a whole container made of bacon that sounds like an invitation to refill my cholesterol meds. Another thing was this whole trend of bacon paired with sweet stuff. Didn’t know if I wanted to take that leap and told my daughters that I wouldn’t. It was just too way over the top for me. At least until I thought about it a little more.
When we have pancakes or French Toast we have them with syrup, and most of the time there’s bacon or sausage to go with them. That’s a combination of bacon and sweet stuff, we just call it breakfast. Alrighty then, but still the bacon container is still not going to happen. The mousse was really easy to put together and I had made a large batch of sweet tartlet dough for another dessert so I was home-free. Once my mousse was chilled and ready to go, I spooned some into a pastry bag fitted with a large star tip and piped it into the shells. They looked Ok, but bland. The mousse and the tartlet shells were about the same color. Bring on the bacon! A quick sprinkling of chopped bacon gave it some color.
Charisse and I were still skeptical and decided to try it at the same time. You know, the old, let’s dig in on the count of three scenario. 1-2-3, OMG it tastes like pancakes and bacon! Thank goodness I didn’t make lots of them. The Daring Bakers Challenge and food blogging in general has helped me to be more open minded and to go beyond my comfort zone. There’s a willingness to try some things that a year ago I wouldn’t have given a second thought. My one hope is that no one comes up with a dessert made with liver. I am soooo not going there!!!
1 cup pure maple syrup (not maple-flavored syrup)
4 large egg yolks
1 pkg (1 TBS) unflavored gelatin
1 ½ cups whipping cream (35% fat content)
Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed.
Measure ¼ cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin has completely dissolved.
Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir ¼ of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. Remove from the fridge and divide equally among your edible containers. I used the Sweet Tartlet Dough from my Lemon Curd with White Chocolate, that you’ll find here.