Skip to main content
Dessert

Maple Mousse

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

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

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 syrup and yolks

  1. Boil the maple syrup.

  2. Slowly pour the hot syrup over the beaten egg yolks.

Whip and combine

  1. Beat the egg whites until stiff.

  2. Add the cream to the egg whites and mix well.

Finish and freeze

  1. Combine all ingredients, cool, and freeze.

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. Egg + maple syruptop 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
Yolks thicken and enrich the base, while whipped whites add airy structure.
Cream
Adds richness and smooth texture, and holds air from whipping for a light mousse.
Maple syrup
Provides sweetness and the main maple flavor.

The step that matters

Slowly pour the hot syrup over the beaten egg yolks. Pouring slowly while beating keeps the hot syrup from scrambling the yolks, so the base becomes smooth and thick instead of lumpy.

“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