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Dessert

Maple Mousse

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 base

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

  2. Allow the syrup mixture to cool.

Whip and set

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

  2. Transfer to a mold and pack in ice.

  3. Let it stand for three to four 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 the syrup mixture and add richness and structure to the mousse.
Maple syrup
Provides sweetness and maple flavor.
Thick cream
Whipped into air to give the mousse its light, airy texture.

The step that matters

Cooking the egg yolks and maple syrup until thickened. Egg yolks thicken when heated gently, but overheating can scramble them into lumps. A gentle double boiler keeps the custard smooth, which later gives the mousse a silky texture.

“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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