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Dessert

Maple Mousse

A chilled dessert made with egg yolks, maple syrup, whipped heavy cream, and frozen in a salt and ice bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 4 eggs and add 1 cup of maple syrup in a double boiler.

  2. Cook until it thickens slightly, then remove from heat and beat until cool.

Finish and freeze

  1. Fold in 1 pint of whipped heavy cream.

  2. Pack the mixture in salt and ice, and freeze for 4 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. 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

Egg yolks
Thicken the custard base and add richness as they cook gently over heat.
Maple syrup
Provides sweetness and the main maple flavor.
Heavy cream
Adds fat and whipped air for a light, creamy texture.

The step that matters

Cook until it thickens slightly. Egg yolks set when heated, so gentle heat in a double boiler thickens the base smoothly. Overheating can scramble the yolks into lumps, so stop once it thickens slightly.

“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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