Maple Mousse with Mixed Berry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket. Ingredients:
6 tablespoons water |
1 1/2 teaspoons unflavored gelatin |
3 large egg yolks |
1/2 cup pure maple syrup |
1 cup chilled whipping creaming |
1/4 teaspoon maple flavoring |
1 10-ounce package frozen raspberries in syrup, thawed |
3/4 cup frozen blackberries, unthawed |
2/3 cup frozen raspberries, unthawed |
2/3 cup frozen blueberries, unthawed |
fresh mint sprigs |
Directions:
1. For Mousse: Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand 10 minutes to soften. Whisk yolks, syrup and 4 tablespoons water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 160°F, about 7 minutes. Remove from over water. Add gelatin mixture to yolk mixture; whisk to dissolve. Using electric mixture, beat mixture until cool and slightly thickened, about 8 minutes. Whip cream and maple flavoring in large bowl to medium-stiff peaks. Fold yolks mixture into whipped cream. Divide among 6 glasses. Cover; chill until mousse sets, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
2. For Compote: Puree raspberries in syrup in processor. Strain into heavy large saucepan. Boil 1 minute. Remove from heat. Add remaining berries; stir gently just until coated with sauce. Cool completely (berries will thaw as they sit). Spoon over mousse. Garnish with mint.
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