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Dessert

Maple Mousse

A chilled dessert made from maple syrup, egg yolks, whipped cream, ice, and 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. Bring 1 cup of maple syrup to a boil.

  2. Stir in the well-beaten yolks of 4 eggs.

  3. Let the mixture cool.

Fold and chill

  1. Fold in 1 pint of whipped cream.

  2. Pack the mixture in a bowl with ice and coarse sea salt.

  3. Let it stand for 3 to 4 hours without stirring.

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 flavor, and sets the base's body as it cooks.
Egg yolks
Add richness and help thicken and emulsify the base into a smooth custard.
Heavy whipping cream
Whipped and folded in, it adds air and a light, creamy texture.

The step that matters

Let the mixture cool before folding in the cream. Whipped cream is made of trapped air bubbles held by fat. Folding it into a hot mixture melts the fat and lets the air escape, so the mousse turns dense and loses its lightness.

“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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