Prep 15 mins
Cook 2 hrs 10 mins
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.
- 1⁄2 cup pecan pieces
- 1 cup pure maple syrup
- 4 egg yolks
- 1 (7 g) package unflavored gelatin
- 1 1⁄2 cups whipping cream
- 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.
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