Maple Mousse

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Our Sunday Funday theme today is maple and I adore maple!  This creamy, puddingy mousse is a lusciously rich way to enjoy the flavor.  Maple is pure, concentrated sweetness and a little goes a long way, so tempering this with the richness of cream makes it quite the indulgence.  Maple sugar candy is one of my favorite treats that we usually only indulge in at Christmas time.  It's too dangerous to have it around any other time.  I love adding the little packages of maple leaves and acorn shaped candies to the kids' stockings.   Youngest kiddo thoroughly approved when she tried it out: "Can I try some of that stuff that's in the fridge? ...  What's this called again?  ...  Mmm!  Put this on your blog! ...  Whooooo!"  And hubby said that it was d@mn good and it needed to be on our forever list!

 
This soft and creamy dessert is so rich and satisfying that I recommend small serving dishes like the champagne flutes or wine glasses, which also add elegance to the presentation.  Yes, the recipe may be halved!  
 
The little bit of brown sugar adds just a hint of butterscotch notes to the mix.  Note: If using unsalted butter, add an extra pinch of salt to the pudding or it might be too sweet.  Maple sugar, of all sweeteners I have tried, really needs the tempering and enhancement of that hit of salt.  (Maple is a fabulous addition to savory dishes because it goes so well with the salty, savory flavors.)  The pudding is absolutely silky on its own and can be dished to set right after finishing, instead of making a mousse.  Do still top it with a very lightly sweetened whipped cream to complement the sweet pudding.

Maple Mousse
adapted from What the Fork
serves 10-12

1 cup pure maple syrup
2 cup whole milk
2 large eggs
¼ cup light brown sugar
4 tbsp wheat starch or cornstarch
¼ tsp sea salt
1 tsp vanilla paste
2 tbsp butter, cubed, at room temperature

1 cup heavy cream 

Combine the maple syrup, milk, egg, brown sugar, starch, and salt in a blender and whiz for about 30 seconds to combine well.  Alternately whisk together thoroughly in a medium saucepan.

Heat and stir with a whisk or silicone spatula over medium-low heat until the custard has thickened like a pudding, 10-15 minutes.  Finished temperature should reach around ~180ºF but no higher than 185º or the custard will be grainy.  When the custard is within 10º of reaching temperature, lower the heat and whisk constantly, it will thicken the most in the last 5-7º (especially when using wheat starch).  Once the custard has thickened, remove from heat and whisk in the vanilla paste and butter.  Whisk until the butter is melted and fully incorporated.

Transfer the pudding to a bowl, cover, and chill for 15 minutes.  Stir, and continue to chill and stir every 15 minutes until the pudding has cooled to below room temp and mounds up when dropped from a spoon.

In a separate bowl, whip the cream until stiff peaks form.  Stir a large spoonful into the pudding mixture to lighten and aerate the mix.  Fold in the remaining whipped cream until light and fully incorporated.

Spoon or pipe the mousse into champagne flutes or wine glasses or other decorative (small) serving glasses.  Chill for four hours or overnight.

Serve with lightly sweetened whipped cream on top.

Finished maple pudding.

Fold in the whipped cream for a mousse-like texture.

 Be sure to check out all the other maple recipes this week:

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