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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

  1. Whip and drain the cream.

  2. Beat the egg yolks until very light.

Make the custard

  1. Stir the egg yolks into a saucepan with the maple syrup.

  2. Place the saucepan over heat and stir until the mixture thickens slightly.

  3. Remove from heat and place the saucepan in a bowl of cold water.

  4. Beat the mixture until light and cold.

Assemble and freeze

  1. Fold the mixture into the whipped cream.

  2. Mold the mixture in ice and salt for 5 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. 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

Cream
Whipped, it traps air, giving the mousse its light, airy structure.
Egg yolks
Thicken the custard base and add richness and emulsifying power.
Maple syrup
Provides sweetness and the main maple flavor, and helps keep the mousse soft.

The step that matters

Thickening the yolk and syrup mixture over heat. Egg yolks set at low temperatures, so heating them too fast or too long can scramble them. Stir constantly and stop once the mixture only slightly thickens, then cool it promptly.

“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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