Maple Mousse with Glazed Pine Nuts

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Mousse

  • One

    7 g envelope unflavoured gelatine

  • ¼ cup (50 mL) boiling water

  • 3

    eggs, separated

  • ¾ cup (175 mL) maple syrup

  • 1

    cup (250 mL) cold whipping cream

  • Pine Nuts

  • ¼ cup (50 mL) pine nuts

  • 1

    tsp (5 mL) maple syrup

  • Pinch cayenne

  • 1

    tsp (5 mL) butter

Directions

1. While stirring constantly, sprinkle gelatine into hot water. Stir until dissolved; set aside. In a double boiler top or mixing bowl set over, but not touching, gently simmering water, whisk egg yolks constantly for 1 to 2 minutes, or until light yellow and mixture falls in a constant stream when whisk is lifted. Remove from heat; stir in maple syrup and gelatine mixture. 2. In a separate bowl, whisk or beat egg whites until soft peaks form. Gently fold into maple mixture. Then whip cream until soft peaks form; fold into maple mixture. Cover bowl; chill several hours. 3. To glaze pine nuts, stir nuts with maple syrup and cayenne. Melt butter in a very small heavy skillet or pan over medium-low heat until bubbly. Add nuts; stir constantly with a fork for 4 to 5 minutes or until nuts are golden in colour. Turn out onto parchment paper; separate nuts. When cool, store airtight in refrigerator until needed. 4. To serve mousse, heap like ice cream in dessert cups. Scatter with pine nuts.

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