When I have free time I usually bake and publish the recipe that I already tested it. Until yesterday, I just finished baking and remember that it's 26 of April!!!! Tomorrow I have to publish the Daring Bakers’ Challenge and I still didn't know what I have to make.
Anyway, I'm lucky that the recipe for this month doesn't require any special ingredients ^^, I have all of them in my fridge, hehe. And the recipe is quite easy to do too.
So, after finishing half of my work, I start making it. This month challenge is the Maple mousse in edible container. The host gives us two variations on the container, first the bacon cup and the second is nut cup.
I asked my sister which one that she wants to eat, and she say that the nut cup ^^, so I choose to make it (she is my customer, right?). Actually I really think about trying the bacon one, but maybe next time will be great, haha.
I don't have much to say about this recipe, ^^" I just too exhausted, haha, anyway I'm so happy that I still manage to make it and publish it on time because I really don't want to skip the challenge.
Hope you enjoy my Maple Mousse in the nut cup, because it's not hard to make and it's delicious too ^^.
"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 SERVED IN AN EDIBLE CONTAINER
Makes 3 (using 9x3 cm Tart ring)
• 1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
• 1 egg, beaten, at room temperature
• 2 tbsp sugar
• 1/2 cup dark chocolate pieces
1. Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse.
2. In a bowl mix the nuts with the beaten egg and the sugar.
3. Line the inside of the tart ring with aluminum foil. Spread the mixture in the ring mold, all the way up to the sides making sure you have a thin and even clean layer all around.
4. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.
5. Melt chocolate (either in the microwave or over a double boiler). Dip the rims of the cooled nut bowls in the chocolate (or cover all the cup with chocolate like mine). Place in the freezer for at least 15 minutes or until the chocolate has hardened and is set.
• 1 large egg whites at room temperature
• 55 g. sugar
1. Preheat the oven to 300 degrees F/150 degrees C.
2. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out.
3. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, pipe the meringue on the baking parchment.
4. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes.
5. Turn off the oven and allow the meringues to cool in the oven for a few hours.6. Place meringues as decoration on your maple mousse.
• ½ cup (120 ml/ 4 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 2 large egg yolks
• ½ package (3g/½ tbsp.) unflavoured gelatine
• ¾ cups (180 ml. g/6 fluid oz) whipping cream (35% fat content)
1. Bloom the gelatin sheet in cold water. 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 hot maple syrup into warmed egg yolks until well mixed. Then add the gelatin, stir to combine.
4. Whip the whipping cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Then pour the mixture bake into whipped cream bowl. Fold to combine.
5. Divide equally among your edible containers. Refrigerate until firm. Decorate with the chocolate and meringue before serving.
April 2011 Daring Bakers’ Challenge # 51:
MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER