Maple Mousse

Background

This airy dessert marries the woodsy sweetness of maple syrup with the pillowy lift of a classic French-style foam, updated for an easy home method that uses a touch of unflavored gelatin and lush heavy cream. The result is a cloudlike spoon dessert that showcases the depth of late-season sap without being cloying, while a bit of mascarpone adds silk and stability so each bite finishes clean.

Ingredients

• 1 cup maple syrup
• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 cups heavy cream, divided
• 8 ounces mascarpone, room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 1/2 cup chopped, toasted pecans (optional garnish)
• 1 cup fresh berries (optional garnish)

Preparation

Step-by-step

1. Bloom the set: Sprinkle the unflavored gelatin over the surface of the cold water in a small bowl and let stand for 5 minutes until fully hydrated.
2. Warm the sweet base: Heat the maple syrup in a small saucepan over low heat just until steaming. Remove from heat and whisk in the bloomed unflavored gelatin until completely dissolved and clear.
3. Build the creamy core: In a mixing bowl, whisk the mascarpone until smooth. Slowly stream in the warm maple mixture while whisking until glossy and uniform. Set aside until it is no longer hot to the touch.
4. Whip the cushion: In a chilled bowl, whip 1 cup of the heavy cream to soft peaks. Beat in the vanilla extract and a small pinch of fine sea salt.
5. Fold to a mousse: Whisk a generous scoop of the whipped heavy cream into the mascarpone base to lighten it, then gently fold in the remaining whipped heavy cream in two additions until no streaks remain.
6. Portion and set: Divide into serving cups and refrigerate until softly set, about 2 to 3 hours. Meanwhile, whip the remaining 1/2 cup heavy cream to soft peaks for topping.
7. Finish and serve: Top each portion with the reserved whipped heavy cream, a light drizzle of maple syrup, a scatter of pecans, and a few berries. Add a tiny pinch of fine sea salt to sharpen the flavor.

Chef's Tips

• Stop whipping the heavy cream at soft peaks so it folds smoothly for maximum lift.
• If the maple base thickens before folding, gently rewarm it just enough to loosen, then proceed so it blends cleanly with the whipped heavy cream.
• Choose robust, dark maple syrup for the deepest flavor and color.

How to Enjoy

Serve well-chilled in petite glasses for an elegant, not-too-sweet finish to a meal. The contrast of cool, airy texture with crunchy garnish makes each spoonful dynamic; sip something unsweetened alongside to let the maple character shine.