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Dessert

Maple Mousse

A chilled dessert made from maple syrup, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and maple syrup 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 custard

  1. Beat the eggs until smooth.

  2. Bring the maple syrup to a boil.

  3. Slowly add the eggs to the syrup, cooking until the mixture thickens to a custard.

Finish and freeze

  1. Cool the mixture, then fold in the whipped cream until stiff.

  2. Pour into a mold and pack in salt and ice for 3 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. Cream + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Cream + eggtop 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).

Cream and egg 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

Thick cream
Whipped and folded in, it adds airy richness and a light, creamy texture.
Maple syrup
Provides the main sweetness and maple flavor, and forms the base of the custard.
Eggs
Thicken the syrup into a custard as they cook, giving the mousse structure.

The step that matters

Slowly add the eggs to the syrup. Adding hot syrup gradually to beaten eggs, while stirring, keeps the eggs from scrambling. Cooking gently until the mixture thickens to a custard sets the base the mousse depends on.

“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.

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