MAPLE MOUSSE IN AN EDIBLE CONTAINER - Daring Baker's Challenge - April / 2011

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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! (ended)

 Edible Containers - Part II - Now featuring SWEET. Evelyne suggested two excellent container options for the maple mousse and I made both.

This month I learned a little about the Canadian gastronomic culture. They produce most of the world's supply of maple syrup, which is made from the sap of maple trees. I have long heard about this syrup, I know North Americans use it for drizzling over breakfast pancakes, but I had never tried it. Now, I learned that Canadians  like to drizzle it on their bacon! That's why Evelyn came up with this idea for the challenge: a maple mousse served in a bacon cup. But for those who think this is not appealing, she also suggested nut cups.

My first attempt on edible containers for maple mousse was made of nuts, I chose pecans.

I was very intrigued by the traditional Canadian maple-bacon combination, so I made a bacon spoon to give it a try.

Oh boy! That was delicious! The salty bacon balanced perfectly with the sweetness of the mousse.

 Ok, I wanted more, so I made bacon bowls and indulged! My husband classified it as "very dangerous"!

I don't know if I would ever try it if it wasn't for this challenge, but believe it, it's delicious!

A special THANK YOU to Evelyn for hosting this double Edible Container Challenge, and for introducing us to a delicious part of the Canadian culture :o)

Please visit THE DARING KITCHEN to see everyone's creations and the original recipes and guidelines for this challenge. Also, don't forget to VOTE on your favorite! (ended)

Bacon Cups:

Ingredients:
• 24 thin slices good quality bacon

Directions:
1. Pre-heat the oven to 400 degrees F/200 degrees C.
2. Take a muffin pan or 6 small ½ cup capacity heat-proof bowls, turn upside down and carefully form aluminum foil covers on the back of 6 muffin cups or the bowls.
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.

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. (I baked mine over a rack, then trimmed the strips that were used for garnish)
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.
6. Cool completely, a good hour, before removing your cups delicately from the foil.

How I made the bacon spoon:

I shaped the spoon using dental floss. After shaping the spoon, I wrapped it in another sheet of paper towel and microwaved for 45 seconds at 15 second intervals. I made only one, just for fun :o)


Nut Bowls:

Ingredients:
• 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 (optional, I didn't use it)

Directions:
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. Take 6 small ½ cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread ¼ cup of the mixture in the bowl, 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. Place in the freezer for at least 15 minutes or until the chocolate has hardened and is set.


Maple Mousse:

Ingredients:
• 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)

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. 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.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
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.
8. Remove from the fridge and divide equally among your edible containers.

I don't know where I went wrong, but my mousse had a custard-like texture, not a mousse texture. However, it was delicious!