This month was my second Daring Bakers and when it coincided with the one week in the year I cook and bake the most, I ended up being a lot less creative than I would have liked.
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!
So, the challenge was to make an edible cup and fill it with a maple syrup mousse and since we do not eat a number of ingredients that were listed in the recipe, I decided to use nuts for the edible container part, and for the ‘mousse’ filling I mixed mascarpone cheese with maple syrup and whipped cream.
Crust:
- 1 cup pecans, lightly toasted
- 2 tbsp coconut oil
- 1 tbsp maple syrup
Filling:
- ¾ cup mascarpone cheese
- ¼ -1/3 cup maple syrup
- ½ cup whipping cream
In the bowl of a food processor, finely grind the pecans, add the coconut oil and the maple syrup and divide evenly between 4 5 inch tart pans or the mould of your choice, refrigerate for at least half an hour.
To make the filling mix the mascarpone and maple syrup with an electric mixer until smooth. In another bowl, whip the cream and fold it into the mascarpone mixture using a spatula, divide amongst the prepared tart pans, refrigerate until ready to serve.
I love the idea of maple mousse, sounds delicious, gotta try it, and the pecan crust you made has a beautiful shape! Lovely photos as always
P.S.: I’m in love with that blue plate!!!
This looks wonderful, and I especially like the sound of the crust. Anything with coconut oil is a winner for me!
I will be sure and vote for you. Maple syrup and coconut oil, I love those flavors. Pecan crust is one of my favorites, it works well in place of graham crackers for cheese cake crusts
It looks so delicate and so… French
Lovely presentation!
A beautiful, classic dessert, Megi. I tried macarons for the first time – I need a little more practice piping! LOL!
You made them so perfectly! Makes me want to grab the one pictured here and devour it.
Bu nasıl bir görüntüdür Megi. Sabah sabah iştahımı kabarttı. Kabuk kısmı ayrı, dolgusu ayrı bir lezzet olmuş.
Bu arada ana sayfada kullandığın yeni fotoğrafı da çok sevdim.
Ellerine sağlık, sevgiler.
I don’t know WHAT you’re talking about, this tart looks delicious! I love that maple mascarpone filing…makes my day.
Megi, this dessert is so elegant…love your creativity in the ingredients you used. I think it is a lovely, creative, and tasty dessert…and a winner of a recipe!
Beautiful, clean and simple ingredients make the best desserts:)
Beautiful cups. I made mine with walnuts. I had no idea that they could be held together by coconut oil (I used eggs). Good to learn new tricks
.
Great job on the challenge!
Creative or not, this combination sounds delicious to me!
This looks absolutely gorgeous, Megi. I cannot wait to try this recipe out. The problem will be, though, how I’ll be able to stop at eating only one. Pecan crust? My favourite! Oh….my taste buds are so excited just thinking about how amazing this must (and will) taste! Thanks for sharing.
Maple and pecan go really well together and these look great!
A pecan crust sounds great… better still the recipe appears to be gluten free