This is the April daring bakers challenge. The mandatory component was the maple mousse and an edible container, but the host of this month’s challenge provided the recipe for this nut bowl so I decided to go with it. Haven’t been feeling too creative this month. Maybe next month? I was really happy with how this dessert came out though. Not overwhelming – the light sweetness from the maple syrup pairs really well with the smoothness of the whipped heavy cream. For the nut bowl I decided to do half walnuts half hazelnuts (well I didn’t actually decide to – I just happened to realize that I didn’t have enough walnuts as I was going to make this recipe). I did not follow the directions entirely in terms of the maple mousse – it was still delicious – but I will try it again by following all the steps. The one that really confused me was the “whisk occasionally for an hour until mixture resembles raw egg whites” — what I want to know is how this ‘occasionally’ is defined? Is it every 4 minutes? Every 10? I chose to whisk “occasionally” throughout the hour at different time increments – maybe I should have been more consistent. O well. I do urge you to try this recipe though. A very interesting dessert indeed and I’m thinking these nut bowl combination would make a perfect foundation for a fruit tart made in a mini muffin pan.
Nut Bowls with Maple Mousse
Start to Finish: 2 hours
1 1/2 cups crushed nuts (half walnuts, half hazelnuts)
1 egg, room temperature, beaten
2 tablespoons sugar
1 cup pure maple syrup
4 egg yolks
1 tablespoon (1 package) gelatin
1 1/2 cups whipping cream
1. Preheat oven to 350 degrees F. Line inside of 6, 1/2 cup glass (oven safe) bowls with aluminum foil. Crush nuts using food processor.
2. Mix nuts with sugar and 1 egg.
3. Spread mixture evenly among 6 bowls making sure that there is an even layer throughout.
4. Bake 15-18 minutes or until golden brown. Allow to cool completely before unmolding.
5. Bring maple syrup to a boil and remove from heat. In a bowl pour 1/4 cup of heavy cream and sprinkle gelatin on top. Let stand 5 minutes then heat in the microwave for 40 seconds, stopping every 10 seconds to stir the mixture. Make sure gelatin has completely dissolved.
6. In a bowl whisk egg yolks and add a little bit of the maple syrup to the egg yolks while whisking (so that eggs don’t curdle)
7. Add the rest of the maple syrup and mix until combined.
8. Whisk the gelatine heavy cream mixture into the maple syrup.
9. Whisk mixture occasionally for 1 hour or until mixture has the consistency of unbeaten raw egg whites.
10. Whip the remaining heavy cream. Stir 1/4 cup cream into maple mix and fold in the rest of the whipped cream. Refrigerate for 1 hour.
11. Divide mixture evenly among the nut bowls and sprinkle with some grated chocolate.