Maple Mousse With Strawberry Puree Food

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.

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.

MAPLE MOUSSE

Steps:

• Beat the yolks together with the brown sugar in a glass or metal bowl. Add the maple syrup, set over a water bath, and cook, whisking, until the mixture reaches custard consistency and coats a spoon, about 15 minutes. It should be quite thick. Remove from the heat and stir in the gelatin. Set aside to cool completely. This is important: if the mixture is warm it will deflate the egg whites.
• In a separate bowl, beat the egg whites to peaks. In another bowl, do the same with the heavy cream. Fold them alternately into the custard mixture. Turn the mixture into a serving bowl. Cover, and chill for at least 4 hours before serving. Or, alternatively, you could pipe the mousse into parfait glasses and chill.

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.