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Dessert

Maple Mousse

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

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 syrup base

  1. In a double boiler, cook the egg yolks and maple syrup until thickened.

  2. Allow the syrup to cool.

Whip, mould and chill

  1. Pour the cooled syrup into the thick cream and whip until stiff.

  2. Transfer the mixture into a mold and pack it in ice.

  3. Let it stand for 3 to 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. 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 when gently cooked and add richness and structure to the mousse.
Maple syrup
Provides sweetness and the main flavour.
Thick cream
Whipped into air bubbles, it gives the mousse its light, airy texture.

The step that matters

Cooking the yolks and syrup until thickened. Egg yolks set when heated, so the double boiler must be gentle. Too much heat scrambles the yolks into lumps, and the custard base then cannot blend smoothly into the cream.

“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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