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!
Our April Challenge: Maple Mousse in Edible Containers
With this challenge, they tried to reach people who have a sweet and salty tooth by combining bacon and maple syrup. They also realized that not everyone wants to use bacon, they also gave us the option of nut cups or tuile cups. We could also incorporate a meringue topping if we chose. Since we did meringue last month, I chose to leave it off. Obviously I chose the nut cup with their vegan mousse option. This was my first time using agar agar and found it really easy!
Nut Crust were taught to me by a friend, no source, but posted at Cheap Ethnic Eatz
Vegan maple mousse was inspired by this recipe at Suite 101
We had to do one of the maple mousse recipes given and make an edible container.
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoon sugar
1/2 cup dark chocolate pieces
1. Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. (I used my spice grinder)
2. In a bowl mix the nuts with the beaten egg and the sugar.
3. Take 6 small ½ cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread ¼ cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. (I used a muffin pan and parchment paper)
4. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmoulding.
5. Melt chocolate (either in the microwave or over a double boiler). Dip the rims of the cooled nut bowls in the chocolate. Place in the freezer for at least 15 minutes or until the chocolate has hardened and is set.
*I used 1 ½ tsp egg replacer mixed with 2 TBSP water for the egg, coconut sugar for the sugar and walnuts for the nuts.*
Vegan Maple Mousse: I made as written
1 package (12 oz.) soft silken tofu
¾ cup (14 fluid oz.) pure maple syrup
2 teaspoon agar-agar
1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.
2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.
3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.
4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.