A twist on the classic pavlova, this Maple Mousse in a Meringue Shell is both elegant and delicious! Try a chocolate version, too.
These out of the ordinary mini Maple Pavlovas are an exquisite dessert with a fall flavor profile.
Maple Mousse Recipe
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 thedaringkitchen.com.
Mini Maple Pavlovas
Well, this was definitely a challenge! I so wanted to make a gorgeous chocolate cup for my mousse, but once again my imagination out-shined my ability…you’ll see what I mean if you check out some of the fabulous cups on The Daring Kitchen website. I moved on to my second idea…and one I had been successful with: a mini pavlova shell. I used Nigella’s recipe and piped 3 1/2 inch shells…by the time I’d reached the 8th shell, I’d gotten the technique down…whew! Besides maple mousse, which drew groans from the male portion of the household, I whipped up some chocolate mousse (I know no one who reads my blog is surprised at a chocolate component in any of my desserts!). Mousse was a perfect way to use up the egg yolks leftover from the meringue recipe.
I used Evelyne’s Maple Mousse recipe…and topped those shells with toffee shards inspired by Felice of All That’s Left are the Crumbs. I quartered the recipe…and this may have resulted in a gloppier mousse. Katie adored this version, though…she even ate the shards! The guys all raved about the chocolate-filled shells…and I thought they were both outstanding. Wonderful challenge, Evelyne! Thank you!
- 1 cup pure maple syrup
- 4 egg yolks
- 1 package (7 grams/1 tablespoon) unflavored gelatin
- 1 1/2 cups heavy whipping cream
- Bring maple syrup to a boil (I used a pyrex measuring cup to do this in the microwave).
- In a large bowl, whisk yolks and temper with a small amount of maple syrup, while continuing to whisk. Add the rest of the maple syrup to the warmed yolks and whisk to combine.
- Measure 1/4 cup of the whipping cream and place in a small bowl. Sprinkle with gelatin and allow to sit for 5 minutes. Heat gelatin mixture gently in the microwave to help dissolve the gelatin (alternatively, you can set the bowl in simmering water to heat).
- Whisk this gelatin mixture into the maple syrup mixture. Set aside. Whisk every 15 minutes or so over the next hour till the mixture has the consistency of unbeaten egg whites.
- Whip remaining cream. Stir about a quarter of the whipped cream into the maple syrup mixture. Then fold in the remaining whipped cream. Refrigerate for at least an hour before filling your shells.
Use leftover egg whites to make a meringue. Pipe into shells and bake.
Here is a recipe for meringue shells for mini pavlovas.
Serving Size:1 meringue
Amount Per Serving: Calories: 383 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 190mg Sodium: 30mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 0g Sugar: 34g Sugar Alcohols: 0g Protein: 5g
- 2 cups heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 ounces good quality semi-sweet chocolate, chopped (may use bitter-sweet if desired)
- Heat ¾ cup of the cream in a saucepan till hot. Whisk together egg yolks, sugar and a pinch of salt. Add the hot cream to yolk mixture starting with just a small amount to slowly warm the eggs, whisking constantly till all is added. Return mixture to saucepan and heat till thermometer reads 160º. The mixture should thicken but not boil. Strain through fine mesh sieve. Stir in vanilla.
- Melt chocolate in the microwave, using 30-second increments, stirring between, till smooth and melted. Whisk chocolate into custard till well mixed, then cool to room temperature.
- Beat the remaining 1¼ cups cream to stiff peaks. Whisk about a quarter of the cream into the custard, then fold the remaining cream in thoroughly but gently. Spoon mousse into shells and allow to chill at least 6 hours. Garnish with whipped cream and berries, if desired.
Amount Per Serving: Calories: 512 Total Fat: 42g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 244mg Sodium: 74mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 8g
This recipe will be featured on Maple Syrup World. If you’re a fan of maple flavoring, please check out their recipe section.