The Daring Baker Challenge of this month, hosted by Evelyne of the Cheap Ethnic Eatz, was to make a maple syrup mousse in an edible container.
One problem is I don’t like maple syrup. Even if I like the leaves. And there was a competition, I don’t like that either.
But those desserts look so tempting. Go to see there…
I made this quick one. Really light and not too sweeted.
Caramel made with cane sugar, liquified by lemon juice and re-sweetened by syrup of the same sugar.
Tianjin chesnuts (bought cooked), reduced to paste and silk tofu for the mousse. It’s not a mousse, but a cream. It’s delicious.
The petals are skins for dumplings. The heart is dipped in caramel :
Pipe in the cream. Top with chesnut bits.
Serve with more caramel and chesnut, so they can be added at taste.
You don’t need a spoon.
That was possible to eat it cleanly, by shoveling the cream with bits of the outer petals. The saucer was useful as caramel leaked slightly.