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Dessert

Maple Mousse

A chilled dessert made by mixing maple syrup with egg yolks and heavy cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 custard base

  1. Boil 1 cup of maple syrup.

  2. Pour the hot syrup over the well-beaten yolks of 4 eggs.

  3. Allow the mixture to cool.

Add cream and freeze

  1. Add 1 pint of heavy cream and mix well.

  2. Freeze in an ice cream maker.

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 sweetness and the main flavor, and its liquid thins the custard base.
Egg yolks
Thicken the base and add richness, helping it set smooth and creamy.
Heavy cream
Adds fat that makes the mousse rich and smooth, and keeps ice crystals small.

The step that matters

Pouring the hot syrup over the yolks. Hot syrup poured in quickly can scramble the egg yolks into lumps. Pour slowly while beating constantly so the yolks warm gradually and thicken evenly.

“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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