Maple Mousse in a Lacy Sugar Cup

I made these sugar cups a few years ago with a group of ladies from my office.  I have no idea where I found the recipe but it is different.  It is not a tuile.  It is not cookie like at all.  It is definitely a sugar cup.  They cook very quickly and can burn very easily.  But they make a lovely presentation and are worth the effort.

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!

This maple mousse is to die for.  I was eating it by the spoonful.

Maple Mousse

• 3/4 cup pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package unflavoured gelatin
• 1 1/2 cups whipping cream (35% fat content)

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 gelatin. 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 gelatin has completely dissolved.
5. Whisk the gelatin/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.

Sugar Cups

6 T flour
1/4 c unsalted butter, melted
1/4 c lightly packed golden brown sugar
1/4 c light corn syrup
1/2 c slivered almonds
Preheat oven to 400F. Line baking sheet with parchment paper. Set 2 small glasses or small ramekins inverted on the counter.
Stir first 4 ingredients in small bowl to blend. Add in almonds.
Cook 2 cookies at a time. Drop one large tablespoon of batter for each cookie and space about 6 inches apart. Use moistened fingertips and press each to a 2 inch round (make sure the edges are just as thick as the centres). Bake until deep golden colour - about 5 minutes. Cookies will spread to 5 inch diameter. Let cool by sliding parchment paper with cookies onto countertop and put cookie sheet in refrigerator to cool.
After about 1 minute, drape the cookies over the cup and gently press into shape. Cool. Repeat with remainder of batter.



I have garnished it with typically Canadian berries - saskatoon berries and haskap berries.