It’s finally fall! I’m so excited – cool evenings and cooler days, crops are being harvested (no more walking through 10-foot-tall corn!), and all the mouthwatering flavors that come with this time of year.
I grew up in northeast Ohio where there is a festival every spring dedicated to maple, since that’s when it’s produced. It has always been a favorite flavor around our house any time of year. But most people, myself included, consider it to be a fall flavor. Maybe that’s because it goes so well with other fall and winter flavors like the warm spices, tart cranberries, and roasted nuts that are so prevalent during this season.
Whatever the time of year, this recipe is delicious. It is a very light mousse with a strong maple flavor. It’s perfect for the holiday season when there is so much heavy food around, but it would also be wonderful as a light dessert in the spring or summer. You can serve the mousse in bowls as I did, or use it fill cannoli shells or cream puffs. I added some fun fall sprinkles, but chopped or candied walnuts would also work well.
This mousse does involve a little cooling time, but it is generally very simple. You start by making a maple custard, which is good all on it’s own. It has to chill completely before you add in the whipped cream. The mousse ends up being very light and slightly loose in texture. If you prefer a firmer mousse, use a stabilized whipped cream that is made with gelatin. Maple syrup is a must – no substituting pancake syrup!
This recipe serves four, but doubles very well, which makes it great for entertaining. Although it is best served within a few hours, the custard can be made a day ahead. Just whip the cream and fold in right before serving and top as desired. I hope you give it a try soon!
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- 1/2 cup real maple syrup no substitutes
- 1 cup milk divided
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup heavy or whipping cream
- chopped nuts or sprinkles if desired
Ingredients
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- Heat syrup and 3/4 cup milk in a saucepan over medium heat until simmering.
- Combine cornstarch, salt, and remaining milk. Add to simmering syrup mixture, stirring constantly.
- Cook over medium-high heat, stirring constantly, until mixture is thickened and begins to bubble.
- Reduce heat to medium; cook and stir 2 minutes.
- Beat egg in a small bowl. Add in a small amount of the hot mixture and stir well.
- Add egg mixture to pan and cook, stirring constantly, until mixture simmers. It will be thick.
- Continue to cook and stir for 2 additional minutes.
- Pour into a heat-proof bowl. Cover with plastic wrap or waxed paper, making sure wrap touches the surface of the custard to prevent a skin, and refrigerate until cool, 4 hours or overnight.
- When custard is cool, whip cream until stiff peaks form.
- Gently fold into cooled custard, then transfer to serving bowls. Top as desired and serve.
- Candied or roasted walnuts would be a great addition to the top of this mousse.
- Use mousse as a filling for cannoli or cream puffs.
- For a firmer mousse, use a stabilized whipped cream (with gelatin).
- Best eaten within a few hours.
