Monday, 8 October 2018

Maple Mousse With A Twist

Happy Canadian Thanksgiving!  I didn't realise till recently that Canadians celebrate on a different day to the U.S.  For some reason, it's the second Monday of October.  I did a bit of research, but I couldn't really fathom why this day.  Just kind of arbitrary and spontaneous it seems:-)  No Pilgrims or wild turkeys involved here.

I've made this mousse a couple of times before, but I decided it needed a bit of texture (as the MasterChef fellas always say).  I thought of praline - nah, too complicated for a Sunday morning (yes, I made it Sunday).  I thought of nuts, toasted pecans in fact, so that is what I made.  And here it is for your delectation, to celebrate Thanksgiving the Canadian way.




creamy and nutty!



Mousse recipe from the Toronto Sun; nutty topping by Sherry's Pickings:

Serves 4-6:

Ingredients:


For the nuttiness:


100g. pecans

1 tbs maple syrup

big pinch of sea salt

1/4 tsp ground cinnamon

1 tsp (a small knob) butter

1/8 tsp vanilla extract


For the mousse:


1/2 cup (125 ml) maple syrup - use the real stuff, my friends

3 large egg yolks 


1 tsp (corn) cornflour - not the wheat one


1 Canadian Tbsp (15 ml) rum or 1 tsp (5 ml) vanilla extract


1 cup (250 ml) whipping cream




Method:


Tip the nuts into a small mixing bowl

Now add all the other nutty ingredients

Stir well and place on a lined baking tray 

Bake @ 180C for 8-9 mins; put aside to cool

Chop into small pieces, but leave a handful of larger bits for the top



Now for the mousse


Put the maple syrup, egg yolks and cornflour in a heatproof bowl over a saucepan which has a couple of inches of simmering water in it

Whisk these together in the bowl

Keep whisking gently until mixture becomes paler and thickens enough to coat the back of a spoon - about 6 mins

Remove from heat; chill over large bowl of iced water, whisking occasionally


Whisk in the rum or vanilla

Beat cream to firm peaks, and stir about a third of it into the maple mixture


Add about 2/3 of the nuts, and stir into the mousse

Spoon the remaining cream over the maple mixture and fold together gently till nicely mixed - don't go wild here

Spoon into small dishes or bowls


Sprinkle the rest of the toasted nuts on top of the dishes

Cover and refrigerate until set, about 6 hours - but even better the next day


Notes:


A Canadian tablespoon is 14 mLs, but I think we can get away with using 15!

Freeze the egg whites for another day for pavlova, meringue, sorbet and so on




stir the nuts with the other ingredients




bake your nuts @ 180C for 8-9 mins 




deliciously nutty



Happy Thanksgiving Canada!





Canadian Moosey artwork by Sherry's Pickings


22 comments:

  1. ooh, yum yum yum! I love maple syrup and would never use the fake stuff, ever!

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    Replies
    1. Good to hear Tandy. Blah to the fake stuff:).

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  2. This moose was mind boggling good and a great reminder of all things Canadian. Mr pickings really loved it!

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  3. Yes I always get caught out by the Canadian one being a month before. A nice Canadian inspired dessert here Sherry!

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  4. Maple and pecans, it doesn't get much tastier than that.

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    1. you are so right karen. thanks for dropping by.

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  5. Maple syrup is definitely one of the best foods ever -- I'm always tempted to simply think of it as a beverage. Unfortunately, it's another one of the good things threatened by climate change: the trees need real winter followed by just the right thawing conditions.

    Your recipe looks wonderful!

    best... mae at maefood.blogspot.com

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    Replies
    1. thanks Mae. that's awful about the climate change affecting the maple syrup production. i had no idea! 'twould be a sad day without it.

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  6. Hello Sherry,
    Love your moose cutouts, and a lovely dessert also.
    Yes, we are celebrating Canadian thanksgiving, but you know, we have so much to be thankful for every day.
    Even though I am a Kiwi from down under, I married a Canadian so many years ago, and am now a widow, I appreciate everything there is to love about Canada, even though a small part of my heart is firmly entrenched in N.Z. I really enjoy reading your blog, especially your time spent in Bungalow, recipes and other snippets of life in your part of the world. Thank you.

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    1. hi yvonne
      thanks for dropping by. do you have a blog too? so glad you enjoy reading mine:) cheers sherry

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    2. Lovely to hear from you Sherry and no I do not have a blog. Just enjoy reading yours and others.
      Cheers to you too and enjoy your spring / summer weather in beautiful Brisbane

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    3. Thanks Yvonne. We had some early storms yesterday- 3 in one day! Summer’s definitely on the way.

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  7. This looks delicious Sherry and one to certainly try on a weekend. Can't go wrong when Maple syrup and Pecans are involved. Hope to get to Canada in the not too distant future. This would take me there vicariously.

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    Replies
    1. Hi pauline
      thanks for dropping by. yep pecans and maple syrup are a winner. i would dearly love to get to canada - one day! cheers S

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  8. Brilliant idea, I should give it a try!

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  9. Love maple anything! This mousse looks terrific, and the topping is to die for. Excellent recipe -- thanks.

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  10. This recipe is so Canadian! I just ordered maple syrup for the fall, and it's Canadian. Only the best! Love your mousse, and the topping.

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