FROZEN MAPLE MOUSSE PIE
A homemade crust made with ginger cookie crumbs complements the maple syrup in this frozen refresher. It's a cool yet comforting finale to a holiday meal. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
TWO CHOCOLATE FROZEN MOUSSE
Steps:
- With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
- *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.
FROZEN MAPLE MOUSSE
Super simple dessert with only 3 ingredients! For an even better treat, top it with a fresh soft fruit in natural syrup or a brandy nut sauce.
Provided by LAURIE
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 183.6, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 20.9, Carbohydrate 21.1, Sugar 18, Protein 1.1
FROZEN MAPLE MOUSSE PIE WITH CHOCOLATE-MAPLE SAUCE
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Mix crumbs with 1/4 cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
- Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add 1/4 cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
- Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
- Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
- Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 210 milligrams, Sugar 38 grams, TransFat 0 grams
MAPLE MOUSSE
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
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.
CANADIAN MAPLE MOUSSE
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
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.
OLD FASHIONED CANADIAN FROZEN MAPLE MOUSSE
Make and share this Old Fashioned Canadian Frozen Maple Mousse recipe from Food.com.
Provided by Shirl J 831
Categories Frozen Desserts
Time 6h25m
Yield 8-10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 337.9, Fat 24, SaturatedFat 14.3, Cholesterol 160.8, Sodium 52.5, Carbohydrate 28.8, Sugar 24.2, Protein 3.6
CANADIAN - MAPLE & BLUEBERRY FROZEN MOUSSE
Posted for ZWT 4! This recipe has merely four ingredients and is easy and delicious. Serve with a couple of cookies or chocolate sticks. Time to make, doesn't include feezing time Recipe comes from Ontario Maple Syrup.
Provided by Um Safia
Categories Frozen Desserts
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 4
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 PIE
If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.
Provided by ratherbeswimmin
Categories Pie
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
- Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
- Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
- In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
- Gently fold the whipped cream into the egg/maple mixture.
- Scrape the filling into the prepared pie crust.
- Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.
Nutrition Facts : Calories 496.4, Fat 32.5, SaturatedFat 15.3, Cholesterol 212.3, Sodium 255.4, Carbohydrate 45.9, Fiber 0.6, Sugar 31.4, Protein 4.5
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