Maple
Maple Mousse
Pure New Brunswick in a chilled bowl
IODE Fort Monckton Cook Book, Moncton NB, 1941This elegant dessert from the 1941 IODE Fort Monckton cookbook uses the one ingredient that defines New Brunswick — pure maple syrup — as its only flavouring. Whipped cream folded into a maple custard, then chilled. It is simple, refined, and unmistakably here.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- ¾ cup pure maple syrup
- 3 egg yolks
- 1 cup heavy cream, whipped to soft peaks
- Pinch of salt
- Chopped walnuts or a maple sugar leaf for garnish
Instructions
- Beat egg yolks with salt in the top of a double boiler until pale and thick.
- Gradually beat in the maple syrup.
- Cook over simmering water, stirring constantly, until the mixture coats a spoon — about 8–10 minutes. Do not let it boil.
- Remove from heat and continue stirring until cool to the touch.
- Fold the cooled maple custard gently into the whipped cream until no streaks remain.
- Spoon into individual glasses or a serving bowl.
- Refrigerate for at least 2 hours before serving. Garnish with walnuts or a maple sugar decoration.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Use only real New Brunswick maple syrup — the flavour of the mousse depends entirely on its quality.