1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar
Maple Mousse: Bring maple syrup to a boil then remove from heat. 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). Add warmed egg yolks to hot maple syrup until well mixed. Measure
1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine.
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 gelatine
has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. 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, or until ready to use.
Bacon-Nut Crust: 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. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take
6 small 1/2 cup capacity Pyrex cups or a similar container and line the
inside with aluminum foil. Spread 1/4 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. Bake at 350 degrees F/175 degrees C. until the nuts
are golden and fragrant (about 15 minutes). Let cool completely before
Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put
the egg whites in a large bowl. Using an electric mixer beat for a few
minutes until the whites become stiff. Now add the sugar, a little at a
time, whisking until the mixture is stiff and glossy. You should be able
to turn the bowl upside down and the mixture won’t fall out. Place
baking parchment on to a clean baking sheet. Using a spoon or a piping
bag, dollop the meringue into circles that fit inside the rim of your
edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.
Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.
bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011