{"id":4593,"date":"2011-04-27T13:38:31","date_gmt":"2011-04-27T19:38:31","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4593"},"modified":"2011-04-27T13:38:31","modified_gmt":"2011-04-27T19:38:31","slug":"daring-bakers-maple-mousse-in-pastry-cups","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/04\/27\/daring-bakers-maple-mousse-in-pastry-cups\/","title":{"rendered":"Daring Bakers: Maple Mousse in Pastry Cups"},"content":{"rendered":"

The April 2011 Daring Bakers\u2019 challenge was hosted by\u00a0Evelyne<\/a> of the blog\u00a0Cheap Ethnic Eatz<\/a>. 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\u00a0http:\/\/thedaringkitchen.com<\/a>!<\/p>\n

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Maybe I did something wrong with the mousse. \u00a0It didn’t have the great maple flavor I was hoping for. \u00a0I’m not creative enough to make a fun container, I just did simple pastry dough baked in a mini muffin pan. \u00a0My pastry cups weren’t what I was hoping for either! \u00a0All in all, I wasn’t exactly pleased with the results of this challenge.<\/p>\n

It was fun to make the mousse. \u00a0I’d never tried anything like that before, so there is a bright side to this baking story!<\/p>\n

Maple Mousse<\/strong><\/p>\n

Ingredients:<\/em>
\n\u2022\t1 cup (240 ml\/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
\n\u2022\t4 large egg yolks
\n\u2022\t1 package (7g\/1 tbsp.) unflavoured gelatine
\n\u2022\t1 1\/2 cups (360 ml. g\/12 fluid oz) whipping cream (35% fat content)<\/p>\n

Directions:<\/em>
\n1.\tBring maple syrup to a boil then remove from heat.
\n2.\tIn 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\u2019t curdle).
\n3.\tAdd warmed egg yolks to hot maple syrup until well mixed.
\n4.\tMeasure 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 microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
\n5.\tWhisk the gelatine\/whipping cream mixture into the maple syrup mixture and set aside.
\n6.\tWhisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
\n7.\tWhip 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.
\n8.\tRemove from the fridge and divide equally among your edible containers.<\/p>\n

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