Daring Baker's April Challenge: Edible Container and Maple Mousse

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/!

I chose to make my edible container a Pumpkin Tuille. Maple syrup is something fall-ish to me so it seemed to go well with pumpkin.

I am not a fan of Maple syrup but since it was the challenge, I went out and bought my first jar of Maple Syrup. That stuff is a lot runnier than I thought! When it came to the mousse, I didn't want to use all that heavy cream for fear of not being able to eat it so I substituted it with Greek yogurt. It was great because it gave the mousse a tangy taste that contrasted the sweetness of the maple.

Maple Mousse:


Ingredients:

• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)

• 4 large egg yolks

• 3 sheets unflavoured gelatin(bloomed in ice water)

• 2 cups greek yogurt (substituted for 360 ml. whipping cream)


Directions:
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. Add bloomed gelatin leaves and whisk till dissolved.

5. Allow mixture to cool and whisk the yogurt ( or 1/3 of the heavy cream, if using) into the maple syrup mixture.

6. Pour into a large bowl and allow to set in fridge if using yogurt, if not, whip the remaining cream and fold it into  the mixture and refrigerate until set.

Pumpkin Tuille Container:

Ingredients

1 can pumpkin

1/4 C corn syrup

1. Whisk two ingredients together.
2. Using a spatula place a thin layer of puree on a silpat. (try to make this as even as possible so it all cooks the same)

3. Bake at 350F until the puree is dry. 30-40 minutes
4. As soon as it comes out of the oven cut and curl into desired shape. (Do this very fast, as the pumpkin sheet cools, it will harden)

To assemble dessert, do so right before serving. Place mousse in a piping bag and pipe into your cylinder or container.
The container will soften with time so make sure to do this right before serving.