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 http://thedaringkitchen.com!
This was certainly an experimental challenge for me, despite the fact that bacon/maple is a common combination in Canada, it's certainly not something the Irish palette comes across on a day-to-day basis!
Maple Mousse
1 cup Maple Syrup
4 Egg Yolks
7g Gelatin
1 1/2 cup Cream
Bacon Cups
15 - 20 slices of thin sliced bacon in strips
Meringue
4 Egg Whites
3/4 cup sugar
pinch salt
Method :
Part 1 : Bacon Cups
1. Lattice the bacon around bowl/cup/ramekin lined with tin foil.
2. Bake at 200 degrees Celsius until crispy.
3. Remove from oven and allow to cool.
4. Gently remove from containers.
Part 2 : Maple Mousse
1. Bring the syrup to the boil in a saucepan.
2. Whisk the egg yolks, adding a little of the hot syrup to temper.
3. Pour syrup into a bowl and whisk in the egg yolks.
4. Sprinkle the gelatin into 1/4 cup cream, leave for 5 minutes.
5. Heat over a double boiler until melted.
6. Whisk cream/gelatin mix into syrup/yolk mix.
7. Set this aside, whisking occasionally over an hour, until at room temperature.
8. Whip the remainder of the cream.
9. Stir a tablespoon of the whipped cream into the cooled syrup mix.
10. Fold in the rest of the cream.
11. Refrigerate for 1+ hours.
Part 3 : Meringue
1. Preheat oven to 100 degrees Celsius.
2. Whisk egg whites and salt until white and light.
3. Slowly add sugar and whisk until stiff and glossy peaks are made.
4. Form into desired shape on a parchment lined baking tray.
5. Bake for 1 1/2 to 1 3/4 hours, until crisp and sounding hollow when tapped.
Final Result!
Put it all together in anyway you like, decorating with melted chocolate and pecans! Nomnomnom!
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