Maple Mousse with White Chocolate Garnish:
1-¼ c. maple syrup
1 tbsp. unflavored gelatin
¼ c. cold water
1 c. whipping cream, whipped
¼ tsp. rum extract (optional)
Heat maple syrup just to boiling, stirring constantly. Soften gelatin in cold water 3-to-5 min., stirring into heated syrup until gelatin is fully dissolved. Refrigerate until barely set, about 45 min., until jelly takes on a “jeweled” appearance when stirred. Prepare White Chocolate Garnish as mixture jells. Whip cream into soft peaks, folding in rum extract and cooled syrup mixture. Spoon into ½-cup serving dishes and poke White Chocolate Garnish at a jaunty angle into each mousse. Refrigerate until fully set, about 2 hr. Serves 8.
White Chocolate Garnish:
3 oz. white chocolate melting wafers, as required
Plastic or silicone chocolate mold (leaves, swirls, and other assorted small shapes)
Melt chocolate wafers in heat-proof bowl over simmering water in saucepan, effectively making your own “double boiler.” When chocolate is fully melted, wipe underside of bowl to prevent steam from affecting chocolate’s consistency. Pour warm chocolate into disposable piping bag with small funnel tip. Pipe chocolate into and around contours of chocolate mold.
When each design has been piped with chocolate, lightly rap mold on work surface to flatten chocolate in mold. Freeze 5 min., or until firm. Pop chocolate designs from mold, refrigerating in air-tight container until needed. Poke one or two chocolate leaves or swirls into each mousse, adding a single cranberry or dab of marmalade for color.
|Stir softened gelatin into hot maple syrup|
|Chill gelatin until barely set, with "jeweled" appearance|
|Pour jelled mixture into whipped cream|
|Using "under-over" motion, fold jelly into cream|
|Pour into 8 serving dishes. Chill 2 hr.|
|Remove chocolate from decorative mold|
|Garnish before mousse is fully set|