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Dessert

Maple Mousse

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

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

Prepare the custard

  1. Beat the egg yolks and place them in a double boiler.

  2. Pour in the maple syrup and stir constantly until the mixture thickens.

  3. Remove from heat and beat until cold.

Assemble and freeze

  1. Whip the cream until very stiff.

  2. Fold the egg mixture into the whipped cream.

  3. Transfer to a freezer packed with ice and salt.

  4. Let 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. Cream + maple syruptop 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 mixture and add richness when cooked gently into a custard.
Heavy cream
Whipped into air to give the mousse its light, airy structure.
Maple syrup
Provides the sweetness and the main maple flavor.

The step that matters

Stirring the custard until it thickens. Egg yolks can scramble if overheated, so they must be stirred constantly over gentle heat in the double boiler. Constant stirring keeps the custard smooth and thickened rather than curdled.

“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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