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Thursday, April 28, 2011

Daring Bakers' Maple Mousse in Edible Container



I just had to jump into the wagon. Due to my overly focus on fondant practice I had entirely forgot last month’s Daring Bakers Challenge. I almost couldn’t believe myself for such ignorance, but then I had promised myself I would definitely keep track of the next one. So here it is.

Never thought this was going to be an interesting discovery of great taste. In the beginning I was setting my expectation quite low on the outcome of this challenge judging from my rejection over bacon cups, one of the challenge mandatory items. But when it was revealed that the compulsory challenges were the maple mousse and a creative edible container, I was glad I could skip the bacon cups altogether.



I was looking into the nut bowls. My liking for almonds led me into the decision to develop almond bowls. It was pretty much the same as making the tart cups, just that it was mostly consisting of almonds. I had to say I couldn’t wait to taste the baked almond bowls since the baked almond fragrance overwhelmed my kitchen and quickly turned my curious taste buds on.

The almond bowls were heavenly. And so was the maple mousse. It was sweet, thick, and smooth. They were such a good couple as soon as I added peach slices. Somehow a slight tanginess was all that it needed to break the dominating sweetness of maple mousse. As an overall, the taste was a true marriage of sweetness, nuttiness, and slight tanginess.



Thanks to Evelyne for this wonderful challenge! Without her I wouldn’t have found the wonders of maple mousse and almond bowls. 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 IN ALMOND BOWLS



1. Almond Bowls

Ingredients:
- 1 1/2 cups crushed almonds
- 1 egg, beaten, at room temperature
- 2 tbsp sugar
- 1/2 cup dark chocolate pieces

Method:
- Use a food processor or a zip-lock back with a rolling pin to crush almonds, use about 1 cup of almonds to get 3/4 cups crushed. You want it somewhat coarse.
- In a bowl mix the almonds with the beaten egg and the sugar.
- Take 6 small ½ cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread ¼ cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.
- Bake at 350 degrees F/175 degrees C. until the almonds are golden and fragrant (about 15 minutes). Let cool completely before unmolding.
- Melt chocolate (either in the microwave or over a double boiler). Dip the rims of the cooled nut bowls in the chocolate. Place in the freezer for at least 15 minutes or until the chocolate has hardened and is set.



2.Maple Mousse

Ingredients:
- 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)

Method:
- Bring maple syrup to a boil then remove from heat.
- 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).
- Add warmed egg yolks to hot maple syrup until well mixed.
- 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.
- Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
- Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
- 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.
- Remove from the fridge and divide equally among your edible containers.
- Decorate as desired and serve while it is cold.

51 comments:

  1. I had almost the same reaction when I read the challenge. Bacon was out of the question and I didn't even consider making bacon cups. :)
    I didn't expect to like maple mousse either but it turned out to be a great surprise and I really loved it.
    Your photos are stunningly beautiful and everything looks so delicious. :)

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  2. I love everything you make, this last one is fantastic, it's gorgeous!! And it sounds sooo good!

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  3. Those are so pretty and refined looking! You almond bowls are great and I love the decorations used.

    Cheers,

    Rosa

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  4. Wow - your almond bowl is beautiful, and the flavor combination of the nuts (and is that rimmed in chocolate???), the maple mousse and the peaches sounds mouth watering. And, as always, your photos are absolutely stunning. Beautiful work!!

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  5. I am glad you remembered! Your mold is so perfect, it made super cute cups. I am surprised that you were able to find maple syrup, it must be so expensive imported.

    Great job!

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  6. Kris, your almond containers look divine! These can't just be simple Pyrex cups? Your molds look more complex. You've put together this mousse dessert so beautifully, as always. I need to learn from you.

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  7. So stunning. I love the way the white flower sets it off. Well done!

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  8. KRis this is just awesome.. i love everything about this dessert...gorgeous clicks as ever.

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  9. Beautiful little containers and the almond-maple combo sounds great to me. Great presentation too. Also glad at least one person was slower at posting than I was.

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  10. Hi, Kris! Beautiful as expected;) I love the mold you used w/ your almond bowl. Your shots are so inviting and i can already tell that the flavor profile is perfect. Are those fondant flowers or royal icing? they sure added pizzazz to an already pretty dessert.

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  11. OMG!!! What a beautiful presentation, I've seen some other participants to this challenge, but you're definitely my number 1! I bet it tastes amazing also!

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  12. So elegant looking. Did you use a pyrex for the mold? It doesn't look like anything I've seen.
    Best, Sandie

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  13. Your superb almond cups are so so cute, I love the shape of them (the indents getting smaller and smaller) and that rim of chocolate is that special touch of elegance. And the peach slices are spot-on with the nuts As also your photographs are exquisite. And I have to say your sunflower cake is charming so colourful great skill to have.

    Cheers from Audax in Sydney Australia.

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  14. they came out so great, love your attention to detail here and lovely photo set up

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  15. Beautiful execution and pretty pics!

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  16. Your pictures are stunning!
    I love everything about your creation..almonds are my favorite too..and the addition of peach and almonds makes the whole dessert heavenly

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  17. Beautiful and surely delicious! I am totally seduced by your almond bowls, hope to try them soon!

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  18. superbe réalisation et délicieuse association!! merci pour ce plaisir!

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  19. oh wow, that is so lovely. good job Kris. I know you've been busy with your fondan now, would you like to put all together in the same album so we will enjoy your masterpiece :)

    *i adore the carving wood as background, so beautiful

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  20. Excellent choice for the bowls and unique, kind of exotic presentation. Well done!

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  21. Lovely, lovely maple mousse cups! Definitely fit for royalty! They look so elegant and exotic at the same time! Admirable creativity you have! I hope this will convince the judges!

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  22. Fantastic, Kris! I knew you would come up with something fabulous. The addition of peaches must have been so delicious! Very artful work, as always, and stunning photography!

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  23. The baking cups are quite cute, in fact, they remind me of a bee hive, esp with the flower prop, I'm sure glad they yielded tasty results.

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  24. Love the shape of your almond bowls, they sound like they taste amazing!

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  25. Kris - Nothing about your final product looks rushed or last minute. You have done another beautiful job.

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  26. Those edible bowls look fantastic!

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  27. Your containers are simply beautiful Kris! I love the shape, the flavours and the presentation looks so elegant. And the peaches on top sound like they were the perfect addition.

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  28. Those almond bowls with the chocolate edging look adorable. The mousse did need balancing our for sweetness and adding fruit is a good way. :)
    Are those fondant flowers? They're gorgeous, Kris.

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  29. I had the same thoughts when I first saw this challenge but didn't ended up doing it because I wasn't creative/smart enough to create a sweet container as all I had thoughts of was bacon container (eww)

    Yours looks absolutely stunning! Let's hope the next challenge is better..

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  30. The little almond cups are beautiful. Love all the photographs.

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  31. Unbelievably beautiful presentation as usual, Kris! I'm glad you could skip the bacon cups as I would have too, and what you made instead looks so much better suited for the other components =D

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  32. Wow Kris... you've outdone yourself again both in terms of looks and photos. I can't comment on the taste but I'm convinced that is wonderful too!

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  33. Stunning dessert and creative food styling.

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  34. They look so perfect and I love the peach slices on top.

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  35. wow, what an amazing combination of flavors! almond...peach...maple...these look really wonderful. good job!

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  36. Pretty! Where did you find the mold?

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  37. It looks amazing, elegant and delicious!

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  38. Kris, you have done well and this is gorgeous.

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  39. Kris, stunning as always. I love the peaches paired with those gorgeous almond cups and maple mousse. I agree, the maple mousse was awesome, and I also concur, couldn't do bacon cups either, although I succumbed and added it a bit of chopped bacon to my containers. Beautifully done - in awe, as always :)

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  40. The first photo is STUNNING. I love the mix of colours - sophisticated and I can imagine the yumminess of maple and almonds. Gorgeous

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  41. How lovely, Kris! Very clever to top it with peaches, too. I've actually made a maple mousse and really do love that flavor. I can see many uses and shapes for your almond bowls! Kudos once again!

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  42. Wow Kris, those cups look amazing. Love the fondant flowers too :)

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  43. Why didn't I know youir blog before?
    It's amazing!
    This creation here looks perfect, love the decoration and the cups!

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  44. un mousse de maravillas,se ve exquisito y muy lindo,se ve perfecto,las fotos muy impresioanante me gusta los melocotones,que gusto venoir a tu blog,cariños y abrazos.

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  45. Thank you, Your writing has helped me,,
    i like this blog,,
    By Lose Weight Fast

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  46. stunning! You know I love your creations, Kris.

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  47. I just made this last night from the original blog, and it was soooo sweet! Thank you for your suggestion to top it with peaches. That sounds just perfect!

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