Maple-Star Anise Mousse
- 6 egg yolks
- Pinch of salt
- 1 tablespoon unflavored gelatin
- 1 cup plus 2 tablespoons maple syrup
- 4 whole star anise
- 2 cups heavy cream
- Stand mixer
- Medium-sized heavy-bottomed saucepan with at least 4-inch sides
- Digital candy thermometer (optional)
- Begin the mousse:
- In the bowl of a stand mixer, whisk together the egg yolks and salt on medium speed.
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let this mixture sit while you reduce the maple syrup.
- Reduce the maple syrup:
- Combine the maple syrup and star anise in a heavy-bottomed saucepan over medium-high heat and boil until the syrup registers 240F on a candy thermometer.
- If you do not have a thermometer, test the syrup after it has boiled, foamed, and reduced somewhat.
- Drop a fork tong of syrup on the counter-if it dries in a mound, scrapes off the counter cleanly with your fingernail, and is somewhat pliable and gummy between two fingers, it is ready.
- Add the maple syrup to the egg yolks:
- Remove the star anise with a fork and discard.
- With the mixer on medium-high speed, slowly pour the hot maple syrup down the side of the bowl into the yolks.
- Using a rubber spatula, scrape the gelatin into the empty pan in which you cooked the maple syrup, and let it melt into a syrupy liquid.
- Pour the gelatin into the egg yolk mixture and whisk at medium-high speed until it triples in volume and cools to room temperature.
- Finish the mousse:
- Remove the bowl with the mousse base from the mixer.
- In a separate bowl, whip the heavy cream until it has soft peaks.
- Scrape the whipped cream on top of the mousse base.
- Fold the two together with a spatula or bowl scraper: place your spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
- Rotate the bowl 45 degrees and continue folding until all the whipped cream is incorporated.
- If you want to serve the mousse in a casual manner, let it chill and gel in a large bowl or plastic container for at least 2 hours before dolloping it out onto individual plates.
- Alternatively, for a more finished look, pour the mousse into 6 to 8 small serving dishes and let it set in the refrigerator, covered, for at least 2 hours before serving.
- Serving Suggestions:
- Serve this mousse with a crunchy cookie or some chopped hazelnuts, pecans, or walnuts.
egg yolks, salt, unflavored gelatin, maple syrup, star anise, heavy cream, saucepan, thermometer
Taken from www.cookstr.com/recipes/maple-star-anise-mousse (may not work)