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Dessert

Maple Mousse

A chilled dessert made with eggs, maple syrup, heavy cream, ice, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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. Beat the yolks of the eggs and maple syrup together.

  2. Heat the mixture, stirring until it thickens, then remove from heat and cool.

Finish and freeze

  1. Fold in the stiffly beaten egg whites and whipped cream.

  2. Pack the mixture in a mold with ice and salt, and do not stir while freezing.

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. Egg + maple syruptop 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

Eggs
Yolks thicken the custard base and whites add airy lift to the mousse.
Maple syrup
Provides sweetness and flavor, and helps the base thicken when heated.
Heavy cream
Whipped cream adds fat and richness, giving the mousse a smooth, light texture.

The step that matters

Heating the yolk and syrup mixture. Egg yolks thicken as they heat, but if they get too hot they can scramble and curdle. Stir constantly and remove from heat once thickened to keep the base smooth.

“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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