Keep this dessert in mind for the coming holidays, whether for family or for an upcoming dinner party. With the fall flavor of maple and a splash of gorgeous candied cranberries for a colorful garnish, this mousse is rich and has special occasion written all over it. The roasted pecan base adds yet another flavor and texture.
And you know me, I love that you can make it in advance and keep it ready to go in the freezer. I found it in Food and Wine's Great Fall Desserts slideshow; I picked out several to try in the future...check it out, there are some gems there.
This is one of those lick the spatula clean recipes, especially right after incorporating the hot maple mixture...oh my. You'll find it doesn't freeze as hard as ice cream, so it's a snap to slice.
Frozen Maple Mousse Pie
From Kathleen Callahan via Food and Wine
For the crust:
2 cups pecans (8 ounces)
3 tablespoons light brown sugar
1/8 teaspoon freshly grated nutmeg
Pinch of salt
3 tablespoons unsalted butter, softened
For the mousse:
1 cup pure maple syrup
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/2 cups chilled heavy cream
1 teaspoon pure vanilla extract
For the candied cranberries:
8 ounces fresh cranberries (2 cups)
1 1/4 cups sugar
3/4 cup water
Preheat the oven to 350°. Spread the pecans on a baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.
In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.
In a medium saucepan, bring the maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235°, about 8 minutes; be careful it doesn't boil over.
In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.
In a large bowl, beat the heavy cream with the vanilla until soft peaks form. Fold the meringue into the whipped cream until blended. Scrape the mousse into the crust and spread evenly. Freeze until firm, at least 8 hours but preferably overnight.
Put the cranberries in a large heatproof bowl. In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour the syrup over the cranberries and cover the bowl with plastic wrap. Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes. Remove the bowl from the saucepan and let the cranberries cool completely. Refrigerate until chilled.
Remove the ring from the springform pan. Cut the mousse pie into wedges and transfer to plates. Spoon the candied cranberries over the pie and serve.
You can freeze it for up to 4 days and the cranberries can be in the fridge for the same amount of time.