Maple Mousse Towers with Strawberry Confit & French Toasted Pound Cake in Hazelnut-Bacon Lace Bowls Recipe

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Towers of creamy maple mousse filled with strawberry confit on top of french toasted pound cake, nestled in a crispy, sweet, smokey Hazelnut Bacon Lace cookie bowl.

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Ingredients

  • Hazelnut Bacon Lace Cookie Bowls
  • makes 7-9 cookie bowls but you only need 4 for this recipe
  • 1/2 cup plus 2 tablespoons finely chopped pecans
  • 1/4 cup all-purpose flour
  • 2 ounces (1/2 stick) unsalted butter, softened
  • 1/4 cup packed dark brown sugar
  • 1/4 cup light corn syrup
  • 1 Tablespoon finely chopped, partially cooked bacon
  • ------------------------------------------------------------------------------
  • French Toasted Pound Cake Circles
  • 4 3-inch circles cut from 4 1-inch slices of your favorite homemade pound cake,
  • 2 eggs
  • 1/4 cup heavy cream (You can use half and half or milk)
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • Maple syrup to brush cake circles
  • --------------------------------------------------------------------------------
  • Maple Mousse
  • 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
  • 4 large egg yolks
  • 1 package (7g/1 tbsp.) unflavoured gelatine (I added an extra 1/2 teaspoon since I was pouring to mold)
  • 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
  • -------------------------------------------------------------------------------------------
  • Strawberry ‘Confit’ Filling
  • 6 fresh strawberries, stemmed and diced finely
  • 1 teaspoon granulated sugar
  • 2 teaspoons finely diced, candied bacon
  • 1/2 teaspoon powdered gelatin, dissolved in 1 scant Tablespoon of cold water
  • freshly ground black pepper, about 1 or two grinds.

Directions

  1. FOR THE HAZELNUT BACON LACE COOKIE BOWLS:
  2. 1. Preheat oven to 350 degrees. In a small bowl, combine the hazelnuts and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
  3. 2. With moistened hands, roll the dough into heaping tablespoon size balls. Place on ungreased baking sheets, 2 at a time, since they’re large and will spread quite a bit. Bake about 10-12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.
  4. 3. Using 2 small soup bowls measuring 4 1/2 to 5-inches across the tops – when set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. Let set, then remove and continue with rest of cookie bowls. You should get about 7 – 9 bowls. You need 4 bowls for this recipe.
  5. FOR THE FRENCH TOASTED POUND CAKE CIRCLES;
  6. 1. In a medium bowl whisk egg, cream, spices. Soak pound cake circles in the mixture, making sure all sides are soaked. Let sit for 5 minutes.
  7. 2. Heat butter in large skillet over medium high heat. Transfer soaked pound cake circles to the skillet and fry until golden brown on each side.
  8. FOR THE MAPLE MOUSSE:
  9. 1. Bring maple syrup to a boil then remove from heat.
  10. 2. 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).
  11. 3. Add warmed egg yolks to hot maple syrup until well mixed.
  12. 4. 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.
  13. 5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
  14. 6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
  15. 7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream.
  16. FOR THE STRAWBERRY CONFIT:
  17. 1. Place diced strawberries in a bowl with sugar, and let macerate for about 10-15 minutes. Melt softened gelatin in the microwave for 5 seconds, or place bowl in a saute pan of simmering water, to melt. Stir bacon and melted gelatin into strawberries, then a grind or two of black pepper. Let sit until strawberry liquid thickens, like egg white.
  18. ASSEMBLE:
  19. 1. Line 4 mousse rings with acetete or parchment paper, extending a few inches above the rims.
  20. 2. Place one french toasted pound cake circle in the bottom of each mousse ring. Brush each with maple syrup.
  21. 3. Divide half of mousse equally between the four mousse rings. Top each with a heaping tablespoon of strawberry confit, then pour the reamining mousse on top, again equally in each mousse ring, Place in fridge and let set for several hours to overnight, Top with a drizzle of maple syrup, some candied bacon, and a piece of strawberry.

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