Canadian Maple Blueberry Frozen Mousse Food

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.

BLUEBERRY MAPLE 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 1 ½ quart mold form.
• Freeze overnight.
• Before serving garnish with the remaining berries.

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

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.

MAPLE MOUSSE WITH STRAWBERRY PUREE

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.