Skip to main content
Dessert

Maple Mousse

A chilled dessert made with maple syrup, egg yolks, egg whites, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Mousse

Ingredients

Directions

Make the base

  1. In a double boiler, combine maple syrup and beaten egg yolks.

  2. Cook until thick.

  3. Let cool.

Whip and fold

  1. Beat egg whites until stiff peaks form.

  2. Whip the heavy cream until soft peaks form.

  3. Gently fold the egg whites and whipped cream into the cooled syrup mixture.

Set and chill

  1. Pack the mixture into a mold and refrigerate for three hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple syrup
Provides the main sweetness and maple flavour of the mousse.
Egg yolks
Thicken the syrup when cooked and add richness to the base.
Egg whites
Whipped to stiff peaks, they trap air that lightens the mousse.
Heavy cream
Whipped into soft peaks, it adds fat and a creamy, airy texture.

The step that matters

Cook the syrup and yolks until thick. Heating egg yolks gently over a double boiler thickens them without scrambling. Cooling the base fully before folding keeps the whipped egg whites and cream from collapsing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Maple FudgeMaple Fudge35 recipesMaple CreamMaple Cream34 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple Cream CandyMaple Cream Candy11 recipes