Tuesday, March 18, 2014
Maple Mousse Pie
This mousse pie is made with Grade A Dark Amber pure maple syrup, topped with Caramal Maple Syrup on a chopped pecan graham cracker crust.
Pecan Graham Cracker Crust:
1/2 Cup Finely Chopped Pecans
1/2 Cup Crushed Nilla Wafers
1 Cup Graham Cracker Crumbs
1/4 Cup Packed Light Brown Sugar
5 Tbsps. Salted Butter
Blend pecans and crumbs together in a bowl. Melt butter and pour over mixture. Combine with fork until butter is incorporated and press into a 10" round springform pan. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool.
1 Cup Pure Maple Syrup
4 Large Egg Yolks
1 Packet of unflavored gelatin
1-1/2 Cups of Whipping Cream
Bring maple syrup to a light boil and remove from heat.
In a large bowl, whisk egg yolks and pour a little of warmed maple syrup into egg mixture (to temper). Then slowly add (with whisk) egg mixture into maple syrup.
Next, measure 1/4 cup of whipping cream in a small bowl and sprinkle gelatin on top - let rest for 5 minutes. Heat this mixture in the microwave for about 30 seconds and stir until all gelatin is dissolved. Whisk into syrup mixture and set aside for approximately 1 hour (stirring occasionally) until it sets and has the consistency of a raw egg.
Whip the remaining whipping cream and fold in syrup mixture just until blended and pout into spring form pan. Place into freezer (NOT the fridge) for at last 1-2 hours before cutting. The fluffiness of this mousse is the best consistency when frozen and provides a very creamy texture to this pie!
Caramel Maple Syrup:
1/4 Cup unwrapped caramels
1/2 Cup Maple Syrup
1 Tsp. Vanilla
Place unwrapped caramels and syrup into bowl and microwave for 30 seconds and whisk. Repeat this step until the caramels are completed melted. Allow to COMPLETELY cool. Use a spoon to drizzle on top of Mousse and sprinkle with chopped pecans.