Skip to main content
Dessert

Maple Mousse

A chilled dessert made from maple syrup, egg yolks, cream, and egg white.

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 custard

  1. Heat the maple syrup in a saucepan until it reaches a boiling point.

  2. Slowly pour the hot syrup over the egg yolks while whisking.

  3. Cook the mixture in a double boiler until it thickens.

Finish and freeze

  1. Let the mixture cool, then fold in the heavy cream and the beaten egg white.

  2. Freeze the mixture until set.

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. 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

Maple syrup
Provides the main sweetness and the maple flavour that defines the dish.
Heavy cream
Adds fat for a rich, smooth texture and a soft, creamy mouthfeel.
Egg yolks
Thicken the custard base as their proteins set with gentle heat, and add richness.
Egg white
Whipped into the mixture to add air, making the mousse light and airy.

The step that matters

Cook the mixture in a double boiler until it thickens. Egg yolk proteins thicken the base as they gently set. Overheating makes them scramble into lumps, so the mixture should be cooked slowly and stirred.

“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