Canadian Maple Mousse

READY IN: 2hrs 25mins
Recipe by Dreamer in Ontario

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.

Top Review by Boomette

The part of the gelatin in heavy cream and in the microwaved, I had to do it again cause the gelatin was in a ball. Maybe my microwave is too strong. So I did it again but this time I heated the heavy cream and then added the gelatin and stirred. This recipe is very easy to do. That gives a great maple mousse. So light. And the taste is just perfect. This is something I plan to do to impress guests :D Thanks Dreamer :) Made for PRMR tag game

Ingredients Nutrition


  1. In small saucepan, bring pecans and maple syrup to a boil.
  2. 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.
  3. Set aside to cool.
  4. In the meantime, in a large bowl, whisk egg yolks and pour hot maple syrup into egg yolks until well combined; set aside.
  5. Sprinkle gelatin over 1/4 cup of the whipping cream and heat mixture in microwave for about 45 seconds, whsking once to dissolve gelatin.
  6. Whisk into maple syrup mixture and set aside, whisking occasionally for about 1 hour or until the consistency of egg whites.
  7. Whip remaining cream and stir 1/4 of the cream into the maple syrup mixture.
  8. Fold in remaining cream.
  9. Cover and refrigerate for at least 1 hour or until set.
  10. Scrape mousse into piping bag fitted with star tip and pipe into 8 parfait glasses and top with the candied pecans.

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