Maple Mousse with Raspberry Cream


Cookies and Galettes / Fruit / Fruit Desserts

19-604_PPAQ_recettes_1200x900_nuage_framboises
6 portions
Metric Imperial

Ingredients

Maple Sugar and Maple Syrup Mousse

  • 2 teaspoons maple syrup preferably amber
  • 3 1/2 tablespoons maple sugar
  • 1/2 cup 3.25% milk
  • 2 tablespoons Sortilège
  • 1 1/2 cup 35% cream, divided into two portions: 250 ml (1 cup) and 125 ml (1/2 cup)
  • leaf gelatin (3 leaves)
  • 4 egg yolks

Light Raspberry Cream

  • 1 cup raspberries
  • 1 tablespoon water
  • 3/4 oz white sugar
  • 1 1/2 oz egg yolks
  • 4 g leaf gelatin (2 leaves)
  • 1 1/2 tablespoon crème de cassis

Almond Cookie

  • 7 oz egg whites
  • 7 oz fine maple sugar
  • 1 1/2 oz maple sugar
  • 1 oz all-purpose flour
  • 3 oz butter
  • 3 oz almond flour
  • 0,4 oz maple flakes
  • A packet of fresh raspberries

Method

Maple Sugar and Maple Syrup Mousse

  1. Beat the egg yolks with the maple sugar and maple syrup until pale.
  2. At the same time, heat the milk and 125 ml (1/2 tasse) of the cream.
  3. Soak the gelatin leaves in cold water.
  4. Make a custard by cooking the eggs with the milk and cream to 85 °C (185 °F).
  5. Add the gelatin and refrigerate.
  6. Whisk often and vigorously.

Light Raspberry Cream

  1. Purée the raspberries with the water. Pass the purée through a fine sieve.
  2. Beat the egg yolks with the sugar and add to the purée while heating.
  3. Soak the gelatin leaves in cold water.
  4. Make a custard by cooking the mixture to 85 °C (185 °F).
  5. Add the gelatin and crème de cassis.
  6. Shape into lozenges and refrigerate.

Almond Cookie

  1. Preheat oven to 180 ° C (350 ° F). Line a baking sheet with parchment paper.
  2. Beat the egg whites until stiff peaks form. Add 15 ml (1 tablespoon) of sugar halfway through and 15 ml (1 tablespoon) at the end.
  3. Combine the remaining sugar with the all-purpose flour and almond flour. Gently fold into the egg whites.
  4. Melt the butter and add right at the end.
  5. Using an ice cream scoop make a ball of the mixture leaving a gap between each. Sprinkle with maple flakes.
  6. Bake about 20 to 25 minutes.

Final Assembly

  1. Garnish a biscuit with a portion of the mousse, place raspberries covered with another biscuit. Repeat for other clouds.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!