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Dessert

Maple Mousse

A chilled dessert made with whipped cream, maple syrup, egg yolks, and sea salt.

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 base

  1. Whip the cream until light and frothy.

  2. Heat the maple syrup in a saucepan.

  3. Add the well-beaten egg yolks to the syrup, stirring until it thickens.

  4. Remove from heat and place the pan in a bowl of ice water.

  5. Beat the mixture until light and cold.

Fold and freeze

  1. Gently fold in the whipped cream.

  2. Pack the mixture in a bucket of ice with plenty of coarse sea salt.

  3. Allow it to stand for 3 to 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. Cream + maple syruptop 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

Heavy cream
Whipped to air, it gives the mousse its light, creamy body.
Maple syrup
Provides the sweetness and main maple flavour, and helps keep the mousse soft.
Egg yolks
Cooked into the syrup, they thicken the base and add richness.

The step that matters

Stirring the yolks into the syrup until it thickens. Egg yolks set when heated gently; if the syrup is too hot or stirred poorly, the yolks can scramble and turn grainy, so keep the heat moderate and stir constantly.

“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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