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.
Time 4h30m Yield 10 servings Number Of Ingredients 5 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.
Time 35m Yield 8 servings Number Of Ingredients 6 Steps:
Whip the cream with the scrapings from the vanilla bean until stiff and chill. In a small saucepan, boil the maple syrup to soft ball stage or 238 degrees on a candy thermometer. (Because there is such a small amount of maple syrup, measuring the temperature with a thermometer may be difficult. In this case, a good way to tell if the syrup is ready is to dip a spoon into the boiling maple syrup then put a drop into a cup of ice water. If the syrup dissolves it?s not ready. If it holds its shape and is slightly pliable between your thumb and finger, it’s ready.) Sprinkle the gelatin over the cold water and let it sponge. Place the whites in a clean dry bowl and, using a whip attachment, whip until almost stiff. Hold them with the whip turning on low until the maple syrup is up to temperature. When the syrup is ready, take it off the stove and, with the mixer on high, drizzle it down the wall of the mixing bowl into the whites. Warm the sponged gelatin in the microwave and drizzle it into the whites as well. Continue whipping until the meringue is cooled. Fold in the whipped cream and pipe or spoon the mousse into dessert glasses and chill for 1 hour or until set.
Yield Serves 6 Number Of Ingredients 13 Steps:
For Mousse: Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.) For Compote: Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.
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.
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.
Time 6h45m Yield 4 servings Number Of Ingredients 6 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.
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.
