Daring Baker’s April Challenge:
Maple Mousse in an Edible Container – It had such promise.
Kimmee had sent us a jug of real Canadian maple syrup. I thought I could bring it into work and use it to convince the Brits that maple and bacon is an amazing combination.
But then I couldn’t find gelatin and it all fell apart… actually, didn’t pull together is more like it.
Cutting out the leaves in the pastry was a cinch; they baked up beautifully at 150C, I didn’t have to weight them or punch in any holes.
British stores continue to foil me and gelatin was not to be found. So I decided a more traditional mousse was in order, you know with the heating of yolks, the inflation of egg whites, and the folding, the gentle gentle folding together.
I don’t want to call treason on the maple syrup, but it seems to have issues with the Canadian melting pot mentality and I was left with a bowl of runny semi-inflated egg whites sitting on top a layer of maple syrup (I should check if it is from Quebec – I may have a Separatist syrup on my hands…)
Between work and VISITORS (had my sister not promised to try visit again in the winter she may have ended up locked in my storage) I couldn’t make any more mousse.
So my egg mixture turned into toast. French Toast. With pineapple and coconut. And that bacon, it just ended up in my stomach. No pictures, but I can assure you it was tasty. Not as tasty as mousse, but I still got my maple and bacon fix.