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Maple Mousse

A chilled dessert made from maple syrup, cream, and eggs.

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

  1. Heat the maple syrup in a double boiler.

  2. Beat the eggs until well mixed and slowly pour the hot syrup over them.

  3. Return the mixture to the double boiler and cook until thickened, stirring carefully.

  4. Cool the mixture and gently fold in the stiffly beaten cream.

Freeze

  1. Pour into a mold.

  2. Pack in ice and salt.

  3. Seal the cover with a strip of muslin dipped in butter or paraffin.

  4. Let stand for three 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

Eggs
Thicken the custard base when gently cooked and give the mousse its structure.
Double cream
Adds richness and a light, airy texture when whipped and folded in.
Maple syrup
Provides the sweetness and maple flavour of the mousse.

The step that matters

Return the mixture to the double boiler and cook until thickened, stirring carefully.. Egg proteins set as they heat, so cooking gently while stirring thickens the custard smoothly; too much heat can curdle the eggs.

“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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