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.
Very pretty and festive for the holidays. I love dishes, especially desserts, that can be made in advance.ReplyDelete
Look absolutely beautiful Barbara:)ReplyDelete
Oh my. I'm fascinated! That looks incredible.ReplyDelete
That crust:)..I am going to Pin this too...how pretty.ReplyDelete
The white against that beautiful red looks divine!! Decadent...ReplyDelete
Delightful! This is a great festive dessert.ReplyDelete
Especially beautiful with the cascade of candied cranberries!ReplyDelete
A lovely mousse pie, Barbara. It looks so festive with candied cranberries.ReplyDelete
This sounds heavenly, and the cranberries are such a beautiful contrast.ReplyDelete
wow looks amazing holidays with you are amazingReplyDelete
I bet the flavors in this mousse pie are out of this world!!ReplyDelete
This seems light and airy so perfect for the holidays.ReplyDelete
HI Barbara, this looks divine, a pecan crust, maple mousse and candied cranberries, wow!ReplyDelete
I love this Barbara. Having this in the freezer would make me feel prepared for anything.ReplyDelete
I have that same dessert pinned in my Christmas Board :) Mine was taken off Huffington Post but I'm certain its the same recipe. I thought how beautiful for Christmas with the red and white. It really looks delicious, Barbara!ReplyDelete
Oh my does this pie look amazing! I can see it gracing my Thanksgiving table now! Absolutely lovely, Barbara!ReplyDelete
maple mousse sounds AMAZING! this is truly elegant and sounds super special. bookmarked for sure. :)ReplyDelete
You know, it took me years to discover that sugar and alcohol make for softer freezing. All that wonderful maple syrup makes for a creamy dessert -- and I do love maple. Aside from honey, it's what I use for sweetening unless absolutely necessary. Between Susan's apple cake and this I think I have Thanksgiving covered.ReplyDelete
This is such a pretty dessert...I am loving the sound of the maple syrup in the mousse...this will be sure a nice addition to the Thanksgiving feast.ReplyDelete
Hope you are enjoying your week Barbara :)
At first I thought these were cherries, but I love cranberries as well. This looks simply wonderful. I love pecans too. Sometimes I add blueberries and pecans to my oatmeal.
You make so many amazing dishes.