Sources: From Putney Matrons cookbook, 1957
Prep: 10 minutes, with 1 hour of cooling – Cooking: 15 minutes – Freezing: 8 hours, or overnight
Makes: 6-8 servings
Dietary: GF
This recipe comes from a unique little collection of Vermont recipes that I acquired as part of an auction lot several years ago. Put together by the Putney Vermont Past Matrons Club, Golden Rule Chapter #3, from the Order of the Eastern Star. A cursory look online indicates that the chapter is no longer active, which makes this a special slice of semi-local history, a little look at 1957. Other tempting recipes from this little booklet include Ethel Monroe’s “Angel Gingerbread”, E. Scott’s “Plum Rum Jam”, and Alwilda Norwood’s “Peanut Butter Apple Pudding”. That last one really piqued my interest, as it looks to be an upside-down cake, with gooey apples layered on top of a delicious PB cake.
This recipe for Maple Mousse looks to be one of Elizabeth Scott’s as well. Although somewhat sparing with the instructions, it is dead simple to make. The “mousse” that results is honestly a lot like a proto maple creamie, for those who’ve had the pleasure of sampling the VT specialty. This is a little more the consistency of hard-serve custard, rather than the soft-serve swirls available throughout the summer up here. It’s also adjacent to a semi-freddo, if you cut down on the freezing time, but equally tasty. The texture is fairly light yet decadent, with that incomparable maple flavor running throughout.
My Changes:
Next time I try this, I’d be inclined to beat the egg whites with a little sugar to make a proper meringue consistency. Beaten plain, as described, doesn’t lend all that much volume to the dish. Oh, or maybe even drizzle some of the hot maple base in, to try and make more of an Italian meringue?
What do you think?
Recipe for Frozen Maple Mousse
This recipe is exclusive to Patreon subscribers- sign up to access it here: Patreon