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Bon Appétit

Maple Mousse with Mixed Berry Compote

4.5

(12)

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.

Recipe information

  • Yield

    Serves 6

Ingredients

Mousse

6 tablespoons water
1 1/2 teaspoons unflavored gelatin
3 large egg yolks
1/2 cup pure maple syrup
1 cup chilled whipping creaming
1/4 teaspoon maple flavoring

Compote

1 10-ounce package frozen raspberries in syrup, thawed
3/4 cup frozen blackberries, unthawed
2/3 cup frozen raspberries, unthawed
2/3 cup frozen blueberries, unthawed
Fresh mint sprigs

Preparation

  1. For Mousse:

    Step 1

    Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)

  2. For Compote:

    Step 2

    Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.

TagsFruit DessertDessertCompoteCondimentMousseRaspberryBerryFruitBlackberryBlueberryGluten FreeNut FreeElectric MixerFood ProcessorBon Appétit
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