The April 2011 Daring Bakers challenge was hosted by Eveline of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com .
I am really latte this month with my Daring Bakers post. Time really passed too quickly for me this month.
Evelin chose to challenge everyone to make bacon cups but it wasnt mandatory. Evelin is from Quebec, Canada and the custom in Quebec at this time of year is that people organise the sugar shack pilgrimage. This is a huge feast of eggs, ham, pork rinds, beans, pancakes, bacon and pies all drizzeld in maple syrup. All of this is enjoyed in the midle of the woods outside the big cities in a large dinning hall. Once the meal is over everyone heads back outside to enjoy maple taffy served on a clean bed of snow.
Last year while visiting New York I tried combination of maple syrup and bacon and it wasn t my cup of tea. So I decided to make orange tuiles as a container. It was a great combination because maple mousse is quite sweet and it goes great with little sournes of tuiles.
330 g sugar
140 g flour
180 ml freshly squeezed orange juice
175 g butter melted and cooled
2 teaspoons lemon juice
Grated zest from 1 orange
Combine flour and sugar. Add orange and lemon juice and mix well. Pour in melted butter and stir until all of the ingredients are well combined. Put in the fridge for at least two hours. Put one spoon of the mixture on perchament lined pan and spread it evenly. Put it in oven preheated on 180 C. Bake tuiles 8-10 minutes. Hot tuiles put on upside down turned glass and let them to cool down. Remove cooled tuiles from glasses an you ll get a container for maple mousse.
240 ml maple syrup
4 egg yolks
7 g gelatine
360 ml whipping cream
Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your eggs so they don t curdle).Add warmed egg yolks to hot maple syrup until well mixed. Measure ¼ cup of whipping cream in a bowl and sprinkle it with gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds or place a bowl in a pan of barely simmering water, stir to ensure the gelatine had completely dissolved. Whisk the gelatine whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir ¼ of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. Remove from the fridge and divide equally among your editible containers.