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Dessert

Maple Mousse

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Beat the yolks of the eggs until light.

  2. Heat the maple syrup until very hot and pour it over the yolks.

  3. Place the mixture in a double boiler and cook, stirring constantly, until it thickens.

  4. Remove from heat and beat until cool.

Whip and fold

  1. Whip the cream until soft peaks form.

  2. Beat the egg whites until stiff peaks form.

  3. Gently fold the whipped cream and egg whites into the custard.

Freeze and set

  1. Pour the mixture into a mold and pack it in ice and salt.

  2. Let it stand for at least 4 hours before serving.

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. 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 maple custard and add richness as they cook gently over heat.
Maple syrup
Provides sweetness and the main maple flavour of the mousse.
Heavy cream
Adds fat and whipped volume, giving the mousse a light, creamy texture.
Egg whites
Whipped to stiff peaks, they trap air that lightens the mousse.

The step that matters

Cook the yolk and syrup mixture until it thickens. Yolks thicken as their proteins set with gentle heat, but overheating can scramble them into lumps. Stirring constantly over a double boiler spreads the heat evenly and keeps the custard smooth.

“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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