Frozen Maple Mousse 8.000

Goran Kosanovic for The Washington Post

Apr 9, 2018

This rich and easy dessert has the creaminess of a well-churned ice cream, but no machine is required.

For best results, use Grade A syrup that is labeled "amber color and rich flavor."

Make Ahead: The base needs to be chilled for at least 1 hour. The mousse needs to be frozen for at least 6 to 8 hours, and up to 2 weeks. (For long-term storage, place a piece of wax paper or plastic wrap directly on the surface of the mousse in its sealed container.)

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

  • 1 cup pure maple syrup, plus more for drizzling (see headnote)
  • 4 large egg yolks
  • 2 cups heavy cream
  • Toasted slivered almonds, for garnish (optional)


Heat a few inches of water in a medium saucepan over medium heat. Pour the maple syrup into a heatproof bowl and set it over the saucepan; cook for 4 or 5 minutes. Once the syrup is bubbling at the edges, remove that bowl from the pan.

Whisk the egg yolks in a separate heatproof bowl. Gradually add 2 tablespoons of the hot maple syrup, whisking, then add the tempered egg mixture to the rest of the maple syrup and whisk to incorporate.

Return the maple-syrup bowl (with egg yolks blended in) in the saucepan. Cook for 15 to 20 minutes, whisking, to form a thick and smooth base mixture. Remove from the heat. Place a piece of parchment paper directly on the surface of this custard (to keep a surface skin from forming), then refrigerate for at least 1 hour, until completely chilled.

Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer on medium speed until stiff peaks form (but be careful not to over-beat). Stir 3 heaping spoonfuls of the whipped cream into the cooled maple base. Gently fold in one-third of the remaining whipped cream, and repeat two more times to incorporate all the whipped cream. No streaks of white should remain, but there should be some lightness and volume to the mousse.

Divide among individual ramekins or pour into a freezer-safe serving dish. Cover with plastic wrap and freeze for at least 6 to 8 hours. For easy scooping, let the mousse sit at room temperature for 10 minutes before serving.

Garnish each portion with a drizzle of maple syrup and the almonds, if using.

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Recipe Source

Adapted from “Edible: A Celebration of Local Foods,” by Tracey Ryder and Carole Topalian (Wiley and Sons, 2010).

Tested by Sarah Meyer Walsh.

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