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 |
ooh, yum yum yum! I love maple syrup and would never use the fake stuff, ever!
ReplyDeleteGood to hear Tandy. Blah to the fake stuff:).
DeleteThis moose was mind boggling good and a great reminder of all things Canadian. Mr pickings really loved it!
ReplyDeleteThanks Mr P. You are too kind.
DeleteYes I always get caught out by the Canadian one being a month before. A nice Canadian inspired dessert here Sherry!
ReplyDeleteThanks Lorraine
DeleteMaple and pecans, it doesn't get much tastier than that.
ReplyDeleteyou are so right karen. thanks for dropping by.
DeleteMaple 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.
ReplyDeleteYour recipe looks wonderful!
best... mae at maefood.blogspot.com
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.
DeleteHello Sherry,
ReplyDeleteLove 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.
hi yvonne
Deletethanks for dropping by. do you have a blog too? so glad you enjoy reading mine:) cheers sherry
Lovely to hear from you Sherry and no I do not have a blog. Just enjoy reading yours and others.
DeleteCheers to you too and enjoy your spring / summer weather in beautiful Brisbane
Thanks Yvonne. We had some early storms yesterday- 3 in one day! Summer’s definitely on the way.
DeleteThis 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.
ReplyDeleteHi pauline
Deletethanks for dropping by. yep pecans and maple syrup are a winner. i would dearly love to get to canada - one day! cheers S
Brilliant idea, I should give it a try!
ReplyDeleteLove maple anything! This mousse looks terrific, and the topping is to die for. Excellent recipe -- thanks.
ReplyDeleteThank you KR!
DeleteThis 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.
ReplyDeleteThanks mimi! Cheers S
Delete