Skip to main content
Dessert

Maple Mousse

A chilled dessert made by boiling maple syrup, mixing with eggs and cream, then setting in ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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. Boil the maple syrup for about 10 minutes.

  2. Allow the syrup to cool slightly, then mix in the beaten egg yolks.

Fold and freeze

  1. Once the mixture is cold, gently fold in the beaten egg whites and whipped cream.

  2. Pour the mixture into a mold and place it in a mixture of ice and salt.

  3. Let it stand 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. 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

Maple syrup
Provides the sweetness and maple flavour that defines the dish.
Heavy cream
Adds richness and fat, and whipped air gives the mousse its light texture.
Eggs
Yolks thicken and enrich the base; whites add airy structure when folded in.

The step that matters

Folding in the whites and cream. Egg whites and whipped cream hold air that gives mousse its lightness. Folding gently keeps that air in; stirring vigorously deflates the mixture and leaves it dense.

“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.

You might also like

Maple FudgeMaple Fudge35 recipesMaple CreamMaple Cream34 recipesMaple Syrup FillingMaple Syrup Filling12 recipesMaple Cream CandyMaple Cream Candy11 recipes