Apr 27, 2011

Daring Bakers: Maple syrup mousse and edible containers

The month has flown by. I have completed my April challenge quite some time ago and now I am left with the administrative part (guess which one is my favourite) - write about it.

Lemme think...My first creation was Maple syrup and matcha mousse tower topped with blueberries and matcha macaron, in parmesan edible container with caramelized bacon drops.

Maple mousse is gorgeous but really sweet so I decided to pair it with equal amount of calming matcha mousse and contrast with crispy yet thin parmesan edible container, flavoured with some caramelized bacon, in respect of Canadian tradition.

Few days later, I made Meringue sticks flavoured with ground eucalyptus leaf around almond-eucalyptus biscuit, filled with maple mousse encased in dark chocolate.

For the second one I turned out the wrong container so instead of maple mousse I used the matcha one. Ooops, that should teach me to label beter. Anyways, fancy dark chocolate container filled with matcha mousse topped with maple syrup to at least add a touch of maple.

Blog-checking lines: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com/!

Maple Mousse:
• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package (7g/1 tbsp.) unflavoured gelatine
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.


  1. You really did a great job on your containers! Wish I was that creative! I'm wondering about the flavoured meringues ... I'd been thinking of maybe salting my meringues and adding bacon bits, but I was too wimpy...

    Keep on blogging!


  2. Very interested in how the parmesan crisps tasted with the mousse - and where in the world do you find ground eucalyptus leaf?? most interesting....
    Best, sandie

  3. Absolutely beautiful photos! I love the little macaroon you made to top off your mousse tower and the green matcha portion really contrasts so nicely with the rest of the dessert. Great job on the challenge!

  4. Thank you for kind comments! I am not much of a blogger, or a photographer but I do my best to be a good member of the lovely Daring Bakers.
    @Susan, I have looked recently at some savoury recipes for meringue, done with eggwhite powder and veggie juices, sounds very daring and very interesting to add to a festive meal, as soon as I get my hands on some eggwhite powder I will give it a try.
    @crumbs, I found it via my wonderful online fancy foods supplier, they cover Germany and Benelux so I am not sure if their site is helpful for you but it is worth a try, meringue tasted wonderfully subtly minty, quite a nice twist.

    Btw I looked at all of your creations and they are really fantastic. As soon as I have some time I will stop by for longer and leave a comment.

  5. What a lot of work you did! You are so lucky to have access to such unusual ingredients. I would love to taste the eucalyptus flavour. And your pictures are great. Thanks for stopping by my blog.

  6. We had almost exactly the same idea for the towers, minus the matcha on mine! ALL of your containers are gorgeous, and the flavors with the maple mousse, phenomenal! Stunning job, and so creative!!