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Dessert

Maple Mousse

A chilled dessert made from double cream and maple syrup, thickened with an egg‑beater and set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 mousse

  1. Mix the double cream and maple syrup in a bowl.

  2. Beat the mixture with a rotary egg-beater until thick.

Freeze

  1. Turn the mixture into a chilled mold, filling it to overflow.

  2. Cover with a sheet of paraffin paper, pressing the mold cover into place.

  3. Chill for 3 to 4 hours by packing the mold in equal parts crushed ice and salt.

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).

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

What each ingredient does

Double cream
Whipped into a thick foam that gives the mousse its light, airy structure.
Maple syrup
Provides sweetness and flavour, and its sugars help keep the mousse soft after freezing.

The step that matters

Beating until thick. Whipping traps air in the cream, which gives the mousse its volume. Under-beating leaves it dense and flat, while over-beating can turn cream grainy and make it separate.

“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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