Frozen maple sirup mousse with pecans

frozen maple syrup mousse candied cranberries delliedelicious
frozen maple syrup mousse candied cranberries delliedelicious

This is a great dessert that’s easy to make but tastes like something that you’d get in a nice restaurant. The texture is very similar to semifreddo so it’s light and velvety. The crust is made out of pecans and together with the maple syrup mousse it’s a combination made i heaven. I’ve made a cranberry syrup just to add some freshness to the more heavy flavours in the cake. This dessert is perfect after a festive dinner or to serve on a hot summer day. My guest loved this cake and it was gone in a second! I found this recipe in a Food & Wine magazine and I just ha to share it with you here on my blog with a few of my own changes.

Ingredients:frozen maple syrup mousse candied cranberries delliedelicious
candied cranberries:
1 cup cugar
4 tbsp water
1 cup cranberries

crust:
2 cups pecans
3 tbsp light brown sugar
pinch of salt
3 tbsp butter, soften

mousse:
1 cup maple syrup, good quality
2 large egg whites, room temperature
pinch of salt
1, 5 heavy cream
1 tsp vanilla extract

Method:
Candied cranberries:
Place cranberries in a heatproof bowl that fits over a small saucepan. Set aside.
In the same small saucepan bring water and sugar to a simmer and stir until all sugar has dissolved. Pour the warm syrup over the cranberries and cover the bowl with plastic wrap. Pour some water into the saucepan and bring it to a simmer. Place the heatproof bowl over the water and cook for 45 minutes. Stir occasionally. Remove from heat and let it cool to room temperature (you can store them covered in the refrigerator for up to 5 days). 

Crust:
Turn your oven to 175 c. Put pecans on a oven tray and roast for 5 minutes, or until aromatic. Take them out and let them cool completely. Once cooled pulse them in a food processor until they are finely chopped. Add the rest of the ingredients for the crust and pulse to incorporate. Press the crumbs into a 20 cm springform pan (9-inch) to an even layer and refrigerate until firm.

Mousse:
Bring the maple syrup to a boil in a small saucepan and let it slightly reduce. A candy thermometer should reach 112 c or 235 f. Let is boil at this temperature for 8 minutes.
Beat the egg whites and salt with an electric mixer until firm peaks form. Lower the speed to medium and slowly add the hot maple syrup. Go back to high speed and beat the meringue until it’s completely cool. This might take 5-10 minutes.
In another large bowl beat the heavy cream and vanilla extract to soft peaks form. Now, fold the meringue into the whipped cream until blended. Be careful so you don’t knock out the air out of the mixture.
Scoop the mixture into the springform and freeze for at least 8 hours or overnight. (it can be frozen for up to 4 days)
Remove the ring from the springform pan and serve the cake with the candied cranberries.
You’re going to want to make this dessert again and again ’cause it’s so delicious!

frozen maple syrup mousse candied cranberries delliedelicious

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