This month Daring Bakers’ challenge is hosted by Evelyne of Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. When I looked at challenge I was pleased that it doesn’t require any serious steps. However she used a bacon container and maple syrup mousse. Bacon is not allowed to enter my house. As I am vegetarian, meat products are a big “no” for me. However my hubby eats them outside home.
First my plan was to make phyllo cups as my edible container, for that I was watching most of YouTube video’s for almost two days. Then after seeing wonderful creations of fellow baker’s I decide to change my idea, next was to make some fried rice cups using acchapam /Kerala style rosette cookies batter. However I put it off for some reason or the other. As dates for posting was getting close and I was not yet ready with anything. I bought a whipping cream thinking of making mousse; but I ended up making mascarpone cheese, and it was sitting in my refrigerator waiting to be used up.
In the meaning time my age old problem of fully ripen fruits on the counter came up. I think I won’t learn any lesson, and every time they ripen and no time to eat, I decide that next time I will buy less. However when I go to grocery store, I intentionally forget that decision and buy them again. I had two ripe plantains on the verge of extinction, and not good for plantain fritters, boiled plantain etc. As usual my hubby comes and told see there are two plantains that are very ripe, use it now or throw them in garbage can. I changed my black skinned plantains into plantain halwa or fudge. Suddenly I got lightening idea in my head why don’t I use the plantain halwa as the edible container. Thus they became my cute little container.
For maple mousse Evelyne used egg yolks and gelatin along with maple syrup. I don’t want to use egg yolks as my little one may do a taste test, I am afraid of not cooking it in mousse well. I made mousse with mascarpone, heavy cream, gelatin and maple syrup, using this recipe. I made only two single serving as sugar is a deadly enemy in our house. My hubby’s fasting glucose plays hide and seek now a day and he is afraid of getting his A1C out of control. So desserts are less on our menu. Next month my little one’s birthday is coming; we will have to break the no sugar rule on that day. I know plantain fudge taste great already, this mascarpone maple mousse is delicious, and sweetness of maple syrup is well complemented with light tanginess of mascarpone, this mousse going to around in my kitchen for long time.
For plantain fudge recipe take look at here, I am giving only mousse recipe.
What you need
Plantain fudge: 2 small bite size container
Mascarpone: 2 tablespoon ( homemade, softened at room temperature)
Unflavored gelatin: ¼ teaspoon
Cold water: ½ tablespoon
Maple syrup: 1 tablespoon
Heavy cream: 1/5 cup
How I made
In a small bowl add ½ tablespoon water and ¼ teaspoon gelatin and set aside for 5 minutes so that gelatin gets soaked well.
In a small bowl beat mascarpone to smooth to prevent any lumps and set aside
In another bowl whisk the heavy cream until it forms smooth stiff peak and set aside.
In a microwave safe bowl heat maple syrup at high for 7 seconds and add gelatin and mix well so that gelatin get dissolved completely. To this add smoothed mascarpone cheese and combine well. Finally fold in whipped cream and set aside for cooling for about 30 minutes in refrigerator before transferring to serving containers.
Enjoy as much you wish.