MAXIMUM MAPLE!!! 1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show

Ingredients

• 1 cup Maple Sugar (packed; pure maple sugar, not syrup)
• 1/4 cup Water (for dissolving maple sugar into a syrup)
• 1 packet Unflavored Gelatin (approximately 7 grams; reconstituted with 2 tbsp cold water)
• 2 tablespoons Cold Water (for gelatin) (to bloom gelatin)
• 1 cup Heavy Whipping Cream (35% fat, chilled)
• 1 Egg (separate yolk and white; use pasteurized egg white for safety)

Instructions

1. Bloom Gelatin

   Place the packet of unflavored gelatin in a small bowl and add 2 tablespoons of cold water. Stir gently and let sit for 5 minutes until the gelatin absorbs the water and becomes spongy.

   Time: PT5M

2. Make Maple Sugar Syrup

   Combine 1 cup of maple sugar with 1/4 cup water in a saucepan. Heat over medium‑high heat, stirring constantly, until the mixture comes to a gentle boil and the sugar fully dissolves, forming a clear syrup (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium‑high

3. Separate Egg

   Crack the egg and separate the white from the yolk. Place the yolk in a small bowl (it will later be mixed with the cream) and the white in the copper bowl.

   Time: PT2M

4. Whip Egg White

   Using the stand mixer on medium speed, beat the egg white until stiff peaks form (about 3‑4 minutes).

   Time: PT4M

5. Whip Cream with Gelatin

   In the stand mixer bowl, combine the chilled 1 cup of heavy cream with the yolk. Warm the bloomed gelatin gently (microwave 5‑10 seconds or place the bowl in hot water) until liquid, then drizzle it into the cream while mixing on low speed. Continue to whip the cream until soft peaks form.

   Time: PT5M

6. Combine Syrup and Egg White

   Slowly pour the hot maple syrup into the whipped egg white while the mixer runs on low speed. The mixture will become glossy and increase in volume.

   Time: PT2M

7. Fold Cream into Egg‑Syrup Mixture

   Using a spatula, gently fold the whipped cream‑gelatin mixture into the egg‑syrup mixture until fully incorporated and the mousse is light and airy.

   Time: PT3M

8. Set the Mousse

   Divide the mousse evenly among 8 serving cups. Let the cups sit at room temperature for 2‑3 minutes, then place them in the refrigerator to set for at least 2 hours before serving.

   Time: PT5M

Nutrition Facts

Calories

205

Protein

2 g

Carbohydrates

30 g

Fat

10 g

Fiber

0 g