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Dessert

Maple Mousse

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

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 base

  1. Whip the cream until stiff peaks form.

  2. In a bowl, beat the egg yolks until light.

  3. Gradually add the maple syrup to the egg yolks and mix well.

  4. Slowly fold the egg mixture into the whipped cream.

Freeze

  1. Pour the mixture into a freezer can without the dasher.

  2. Cover the can, pack it in ice and salt, and let it stand for three 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

Heavy cream
Whipped into stiff peaks, it traps air that gives the mousse its light, airy structure.
Egg yolks
Their emulsifying proteins blend the cream and syrup and add richness and a smooth, custard-like body.
Maple syrup
Provides the sweetness and the maple flavor that defines the dish.

The step that matters

Fold the egg mixture into the whipped cream. Folding gently keeps the air bubbles in the whipped cream intact. Stirring or beating vigorously deflates the foam, leaving a dense rather than light mousse.

“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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