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 favourite from April 27th to May 27th at http://thedaringkitchen.com!
As I was back at home for a break before spring classes, Nicole and I were forced yet again to make separate challenges this month. Nicole tried her hand at a bacon bowl filled with maple mousse, while I made apple blossoms filled with maple mouse. Though the bacon bowl version was very rich it was yummy, but involved a lot of work so probably not something we will be making a lot of. The apple blossoms on the other hand were delicious. They were served right out of the oven so the mouse melted inside…the tart apples went perfectly with the sweet maple mousse!
Here is how it all went down…
Well the ingredients should be pretty straight forward…bacon!
STEP 1: Pre-heat the oven to 400 degrees F/200 degrees C.
STEP 2: Take a muffin pan or 6 small ½ cup capacity heat-proof bowls (or tea cups), turn upside down and carefully form aluminum foil covers on the back of 6 muffin cups or the bowls.
STEP 3: Taking 2 strips of bacon at a time crisscross the strips over the backs of the muffin cups and cut to size a tad longer then the bottom part of the cup. Now use 1 to 2 more strips to cover the sides of the muffin cups in a weaving fashion. You want a full tight weave because bacon shrinks a lot. For smaller cups I used a shot glass with a square of bacon for the bottom and I wrapped 1 strip around the side.
STEP 4: Tuck the ends of the bacon strips inside otherwise they will curl while cooking. A good idea is to insert 4 toothpicks where the crisscrossed bacon meets in the weave.
STEP 5: Place muffin pan in a cookie tray to catch drippings. Bake in oven for about 25 to 40 minutes, or until the bacon is golden and crisp but not burned.
STEP 6: Cool completely, a good hour, before removing your cups delicately from the foil.
- 2 ¼ cups flour
- 1 tbsp brown sugar
- ½ tsp salt
- 1 cup shortening or butter (Very cold and cut in cubes)
- 6 tbsp ice water
STEP 1: Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
STEP 2: Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
STEP 3: Separate the dough into 8 balls and roll out into 8 thin circles. Place in the fridge to chill well.
STEP 4: Preheat oven to 375F.
STEP 5: Peel and core 8 small apples.
STEP 6: Form dough around each apple using a bit of water of milk at the seems to seal together. I left the top open so I could scoop 1/2 tsp of brown sugar into each before cooking and fill it with maple mousse after cooking.
STEP 7: Bake for 40 minutes.
STEP 8: Remove from oven, fill with mousse and serve!
• 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
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
[Sorry we forgot to take pictures while making the mousse!!!]
STEP 1: Bring maple syrup to a boil then remove from heat.
STEP 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).
STEP 3: Add warmed egg yolks to hot maple syrup until well mixed.
STEP 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.
STEP 5: Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
STEP 6: Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
STEP 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.
STEP 8: Remove from the fridge and divide equally among your edible containers.
Well this was definitely a challenge and not something we likely would have tried on our own accord. It was fun, and who knows maybe we’ll try it again sometime!
In other news we are being featured on the Daring Bakers website in the Daring Members Spotlight…check us out >>here<<
AND…stay tuned for our adventures in the wonderful world of wedding cakes as we prepare to make the cake for our sister Katie’s wedding later this month!
-K & N