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Dessert

Maple Mousse

A chilled dessert made from thick cream and maple syrup, folded into a mousse and set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

  1. Mix the thick cream and maple syrup in a bowl.

  2. Beat the mixture with a rotary egg-beater until thick enough to turn the bowl upside down safely.

Chill

  1. Pour the mixture into a chilled mold, filling it to the brim.

  2. Cover the mold with a sheet of paraffin paper, pressing it firmly into place.

  3. Chill for 3 to 4 hours by packing the mold in equal measures of crushed ice and coarse sea salt.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thick cream
Whipped into a stable foam that gives the mousse its light, airy body.
Maple syrup
Provides sweetness and flavour, and its sugar softens the set texture of the frozen mousse.

The step that matters

Beating the cream and syrup until thick. Under-beaten cream stays runny and will not hold air, so the mousse will freeze dense and flat. Beat until the mixture is thick enough to hold its shape when the bowl is inverted.

“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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