Frozen Maple Mousse With Sauteed Maple Apples
Published December 2, 1995
- Total Time
- 45 minutes, plus 6 hours' freezing
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Ingredients
THE MOUSSE
3 egg yolks
½ cup maple syrup
½ cup heavy cream
THE APPLES
2 tart apples
2 tablespoons unsalted butter
½ cup maple syrup
Nutritional analysis per serving (4 servings)
66 grams carbs; 158 milligrams cholesterol; 440 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 2 grams fiber; 24 milligrams sodium; 3 grams protein; 57 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the mousse, whisk the yolks and maple syrup together in a stainless steel bowl. Place over a pan of barely simmering water and cook, whisking until the mixture reaches 170 degrees on a candy thermometer (it will get quite thick), about 25 minutes. Strain through a fine-mesh sieve and let cool.
- Step 2
Whip the cream into firm peaks. Stir ⅓ of the whipped cream into the maple mixture. Gently fold in the remaining cream. Divide the mixture among 4 small pudding dishes or goblets. Freeze at least 6 hours.
- Step 3
Meanwhile, peel, core and cut the apples into ½-inch dice. Melt the butter in a medium skillet over medium-high heat. Add the apples and saute until lightly browned, about 5 minutes. Add the maple syrup, turn the heat to low and simmer for 5 minutes. Set aside at room temperature.
- Step 4
To serve, spoon the apples over the mousse.
Private Notes