daring bakers, april.
Every month, when I get my Daring Bakers challenge, I'm asked the same question by Michael. "Is it something I can eat?" Usually, almost categorically, the answer is "No." But then once in a while, much to my surprise, we're given a recipe which not only Michael can eat, but which I needn't change at all to make it suitable.
This was one of those months. A refined-sugar-free feast of light, maple-y mousse. Containing but four humble ingredients. I was very excited.
We were asked to present our mousse in an edible container - nut crusts and bacon cups were among the suggestions, and I wracked my brain for weeks trying to figure out what was right. Then it hit me. The thing Michael is always asking me to make, maple-sugar shortbread, but as a crust. A dainty little tartlet crust.
I topped the tartlets off with dawn-like pink poached rhubarb, soaked in a honey and thyme syrup, which lent a gentle, fragrant note to the tartlets. Without the rhubarb, I fear, they would be too earthenly-sweet, but the sharpness of the rhubarb picks the whole thing up and sings of springtime.
Thanks to Evelyne, a Canadian DBr, who hosted this month's challenge. I can only hope to live up to her enthusiasm as a Canadian host this December!
The April 2011 Daring Bakers’ challenge was hosted by Evelyne 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!
*****
Maple Mousse
Note: I halved this recipe when I made it, as the quantities below make a heck of a lot!
1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) unflavoured gelatine - I used VegeSet, a vegetarian substitute
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.
Maple Shortbread Tartlet Crusts
I used silicone cupcake cases to shape these, allowing me to unmold them without losing the ridged pattern.
1/2 cup soft maple sugar
1 cup unsalted butter, softened
2 cups plain flour
plus
3 tbsp. unsalted butter, softened
3 tbsp. maple syrup
1. Using a mixer, cream your butter and maple sugar until light and fluffy, about 2 minutes. 2. Sift in your flour and mix with a wooden spoon to form a soft dough. It should be soft but not sticky, so add more flour, spoon by spoon, until it reaches a good consistency to form a smooth ball of dough. 3. Press your dough into a parchment lined sprinform pan, evenly smoothing it to about 1 inch in thickness. Prick all over gently with a fork and bake at 160 C (325 F) for about 20 minutes, or until light golden in colour. 4. Let cool slightly before crumbling in to a bowl. Mix with your remaining 3 tbsp. butter and maple syrup to form a nice consistency for pressing into tartlet cases. Press into molds, making the crust about 1/2 cm thick, and refrigerate overnight. Serve with maple mousse.
Honey-poached Rhubarb
2 stalks fresh rhubarb, sliced into 1 inch pieces
1/2 cup water
3 tbsp. honey
a few sprigs of thyme
1. Bring all your ingredients to slow simmer. Reduce the heat to low and allow to steep slowly until the rhubarb is tender, about 15 minutes.
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