Sunday, 1 May 2011
Daring Baker's Challenge: Maple Syrup Mousse in a Bacon Cup
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 for your favourite from April 27th to May 27th at http://thedaringkitchen.com/
This challenge was really fun, quick and yummy! I don't get any creativity points, as I just made the recipes that they provided. I love sweet/salty combinations, so a maple syrup and bacon combination seemed pretty perfect for me! The flavour of the maple syrup mousse is a very intense maple syrup flavour. It's amazing!
24 thin slices of streaky bacon
Preheat the oven to 200*F.
Take a muffin pan and turn it upside down and form aluminium covers on the back of the muffin cups.
Taking 2 strips of bacon at a time, crisscross the stips over the backs of the muffin cups and cut to size a bit longer than the bottom part of the cup. Now use 1 to 2 more strips to cover the sides of the muffin cups in a weaving fashio. You want a full tight weave beacause the bacon will shrink.
Tuck the ends of the bacon strips inside. Insert toothpicks where the crisscrossed bacon meets in the weave.
Place muffin in a cookie tray to catch dripping. Bake in oven for 25-40min until the bacon is golden and crisp but not burned.
Cool completely (at least 1 hr) before removing from foil.
1 cup pure maple syrup
4 large egg yolks
1 package (7g) unflavored gelatine (4 leaves)
1 1/2 cups whipping cream
Bring the maple syrup to boil and remove from heat.
In a large bowl, whisk egg yolks and pour a little bit on the syrup in while whisking.
Add the warmed egg yolks to the hot maple syrup until well mixed.
Measure 1/4 cup whipping cream in a bowl and sprinkle with the gelatine. Let it rest for 5min. Place the bowl in a microwave for 45 seconds, checking every 10 seconds to ensure the gelatiine has completely dissolved.
Whisk the gelatine/whipping cream misture into the maple syrup and set aside. Whisk occasionally for 1 hr until the mixture has the consistency of unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate at least 1 hr.
Remove from the fridge adn divide equally among the bacon cups