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. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
First of all, things keep going as I mentioned last February, wich means that my job is still like hell T_T At least it looks like this situation is coming to an end (because so does the project). Thus I'm leaving the chatting till then and I'm making this post in a hurry -_-U
I admit that I didn't embrace this challege as much as I should, partly because the maple syrup is very expensive in here and partly because I'm quite tired when I get home to be in the mood for making mousse.
I made the edible containers with chocolate, following the instructions of this web. They were kind of a mess because some of the balloons were so glued to the chocolate that I almost broke the vessels.
Here come the recipe of the Maple Mousse:
Ingredients:
240ml pure maple syrup
4 large egg yolks
1 tablespoon unflavoured gelatine
360ml whipping cream
Method:
First of all, things keep going as I mentioned last February, wich means that my job is still like hell T_T At least it looks like this situation is coming to an end (because so does the project). Thus I'm leaving the chatting till then and I'm making this post in a hurry -_-U
I admit that I didn't embrace this challege as much as I should, partly because the maple syrup is very expensive in here and partly because I'm quite tired when I get home to be in the mood for making mousse.
I made the edible containers with chocolate, following the instructions of this web. They were kind of a mess because some of the balloons were so glued to the chocolate that I almost broke the vessels.
Here come the recipe of the Maple Mousse:
Ingredients:
240ml pure maple syrup
4 large egg yolks
1 tablespoon unflavoured gelatine
360ml whipping cream
Method:
- Bring maple syrup to a boil and 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 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a pan of barely simmering water, and stir to ensure the gelatine has completely dissolved.
- Whisk the gelatine/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 1/4 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.
