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Dessert

Maple Mousse

A chilled dessert made from whipped cream, egg yolks, maple syrup, ice, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Make the mousse

  1. Whip the cream until stiff.

  2. Beat the egg yolks until very light.

  3. Combine the whipped cream and beaten egg yolks.

  4. Add the maple syrup and beat constantly until ready to pack.

Pack and chill

  1. Pack the mixture into a mousse can or tin pail with finely cracked ice mixed with coarse sea salt.

  2. Wrap with a heavy cloth and refrigerate.

  3. For best results, prepare the mousse the evening before, then pour off any water in the morning and repack.

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

Thick cream
Whipped into air bubbles that give the mousse its light, airy structure.
Egg yolks
Beaten to add richness and help bind the whipped cream into a smooth, stable mixture.
Maple syrup
Adds sweetness and maple flavor while being beaten into the mixture.

The step that matters

Beating in the maple syrup. Beating constantly keeps the whipped cream and yolks evenly combined and prevents the air from deflating, which would leave the mousse dense and grainy.

“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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