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 served 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 Daring Kitchen!
:: Maple mousse in nut baskets with bacon rosebuds ::
T and T kitchen is one year old Daring Bakers. Our first challenge was Traditional British pudding. And after one year it happened again.
A maple syrup and …. bacon cups?????
Good god!
Every April someone in Daring Bakers is joking with us! 🙂
We don’t like a maple syrup. We really don’t like maple syrup.
After I find out that I need a maple syrup for a recipe I remembered that I have one somewhere. We bought it years ago from curiosity.
We tried it and didn’t like it, so I put it in the kitchen closet and forget about it.
And when I found it on the bottom of my kitchen closet, my suspicions were confirmed. It was years ago, because the expiration date said …………..
:: maple syrup ::
OK., the month here or there, there is no way I’m going to buy another one. I will use this one, the remaining 200 ml and that’s it. 🙂
So I did. This afternoon.
After weighing the whole month, I will-I will not.
After a wonderful Easter weekend spent in nature, and the first business day thereafter, nervous and heavy.
:: weekend ::
It would be nice if I had the whole day for it, or at least the whole afternoon but in spite of lack of that it turn out pretty good, I think.
:: maple mousse in nut basket with bacon rosebuds ::
I made a maple mousse in nuts short crust pastry containers with bacon roses on top, and chocolate ganache as glue.
One of the 2 maple mousse recipes was the mandatory item, as much as the one edible container, nut bowl or bacon cup, although the edible container was left to our imagination.
::maple mousse in edible container ::
I must apologize for the lack of confidence in this recipe. It’s good. It’s actually really good. I pretty often make salt and sweet combinations, but I was really suspicious about maple syrup and bacon.
But the crunchy bacon with maple mousse and chocolate are really good. Very rich in, but surprisingly good.
Cream decrease the taste of maple syrup, and the saltiness of bacon very much agreed with nuts and chocolate.
I’m almost sorry that I don’t have more maple syrup! 😉
:: maple mousse and bacon rosebuds ::
Maple mousse served in edible container - Daring Baker’s Challenge–April 2011
Ingredients
Method
- From ingredients listed above make the dough, wraps the walls and bottom of the mold, and leave for 15 minutes in the refrigerator to set.
- For the handle of the basket, wraps an ovenproof dish measures same as the mold, with aluminum foil and form a handle over it, then cool it 15 – minutes in the refrigerator.
- On the bottom of the mold put the aluminum foil or backing paper and fill it with rise or bean and bake for 15 minutes at 200 ° C, then remove the foil and allow to bake inside.
- Make the aluminium foil rolls, wrap the bacon around it, then put it in a small muffin molds and bake for 15 minutes at 200 ° C. Remove the aluminium foil and bake for another 15 – 20 minutes until it they become crunchy.
- Melt the chocolate with the cream, stirring constantly until completely smooth.
- Cool briefly before coating the basket and bonding bacon rosebud.
- Baked baskets cool down, then connect the handle with chocolate ganache, fill the baskets with chilled mousse and decorate with chocolate tight bacon rosebuds.
- 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 60 ml of whipping cream in a bowl and sprinkle it with the gelatin. 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 gelatin has completely dissolved.
- Whisk the gelatin/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.
- Remove from the fridge and divide equally among your edible containers.
How many cups of filling does this make? Is it enough for a 9 inch pie?
Hi Adele 🙂
Thank you for stop by. These quantity of filling makes about 900 ml, which is roughly 3 and 3/4 cups, so it will be enough for 23 cm ( 9 inch) pie, but the filling will be only 2 cm (2/3 inch) height. So, if you would like more filling ie higher layer, you will need to add the quantities of ingredients for filling.
Regards, Tadeja
Ovo je nešto uistinu posebno ! od kombinacije sastojaka do tvoje izvedbe. Super, super !! Skroz mi je privuklo pažnju i mislim da ću isprobati. Ne napraviti košaricu i ružice od pancete, nije to još za mene , ali na neki način posložiti sastojke jer ovo jednostavno moram probati 🙂
Izgleda predobro !!
wow! ove košarice izgledaju predobro, ali ružice od slanine su me osvojile! savršeno, draga…
Hm,…ja bih one ‘rosebuds’ odvojeno. Fenomenalna kosarica!
wow! love your pictures, they are very beautiful!
Stvarno predivno,dobro je bez slanine!
I mislila sam si da nećeš slaninu upotrijebiti u košaricama – sama po sebi kombinacija mi je nespojiva. Kako ti ovo samo divno izgleda, baš si se potrudila, a tek ove ružice! Divno!!
Vjerujem ti na riječ da je sve fino, ali ovo nije jelo koje se može pripremiti u pola sata (s godinama sve manje vremena pristajem provoditi u kuhinji), tako da skidam kapu na entuzijazmu i odbijam pomisao uopće pokušati ići pripremati tako nešto … da ne velim da je kalorijska bomba – u mojim godinama svaka kalorija viška se trajno nastani 🙁
Jako mi se svidjaju korpice…Maple syrup nisam probala al mi se cini da je to ekstra slastko a nisam ba s ljubitelj toga. Cokoladu i slaninu bih vec probala…odlicno obavljen zadatak
Ma daj!Pa ovo nije za ljude!Ovo je za bogove…ili božice.Pa da(prosvijetljena) za mene!
Ruzice od speka!!! Prekrasne su, objedinjuju moje dvije ljubavi (prema cvijecu i prema speku:))! Mene vise od kombinacije cokolada-spek, intrigira kombinacija javorov sirup-spek, cini mi se da je to pravi killer!
Super fantastic work on the challenge. Love the bacon buds! Best, Sandie
Puno hvala djevojke! 🙂
Kako mene svi termini uvijek “iznenada” zaskoče 😉 tako sam ja i ovo čudo krenula raditi jučer kasno popodne, dovršila i objavila oko 3 sata u noći, što se vidi i iz lijevonogog općeg dojma i traljavog spajanja i fotografija koje izgledaju k’o da sam bila na absentu dok sam ih fotkala. 😉
Pita Timna jutros kad je vid’la fotke, šta mi bi? ;))I kaj mi predstavlja jorgovan u pozadini???
Nisam znala objasniti! :)))
Dok sam ja to posložila, pooprala, raskrčila svjetlosnu instalaciju, pohrvala se s engleskim, ujutro sam u 6 k’o zombi ustala i otišla na posao i nakon posla se svalila k’o klada, sad sam izbauljala, s idejom da se čim prije vratim u horizontalu. 🙂
Ali, PROBAJTE kombinaciju špeka i čokolade! Neobično jest, ali stvarno iznenađujuće ukusno. Ja sve za sebe volim, osim javorovog sirupa, ali u ovoj kombinaciji razblažen u moussu, sa tamnom čokoladom i tijestom u kojem se fino osjećaju lješnjak i bademi i hrskavi slani špek se savršeno uklopio, koliko god suludo zvučalo. Samo mora biti fino hrskavo ispržena slanina.
Sad ću samo brzinski protrčati do nekih od vas, a ovih dana pokušati nadoknaditi zaostatke kojih ima podosta. Samo dan ili dva ako propustim, već se jedva koprcam po readeru, kad ih prođe više potpuno se izgubim u šumi postova!
@Ana i ja sam se zaljubila kad sam vidjela kalupiće, prošle godine naručila iz Engleske preko interneta i onda bila u strahu hoće li doći i koliko će me oderati za carinu, ali za divno čudo, dobro je prošlo. Mislim da sam dosad u tome rađeno, samo limetinu torticu objavila, neke druge stvari koje sam radila nisam objavila. 🙂
@Lisa, Renata, shelley c., thank you very much!
I did it yesterday late afternoon and long into the night, so it turned out a little sloppy, and the photos are so-so, with photography and cleaning and writing posts in English, to 3 o’clock in the night ;), I’m satisfied and really pleasantly surprised how tasty it turned out.
uh, meni bi se ovaj zadatak svidio, sviđa mi se kombinacije slanine sa slatkim, a mislim da je baš u lijepom kontrastu ovaj slatkasti aromatični mousse sa slaninom (nekako mi se čini da med i slanina lijepo idu zajedno, a pa onda i javorov sirup), volim takve kombinacije. Mislim da ste me natjjerale i ti i Andrea da ga uskoro isprobam ali naravno, u košaricama od hrskavo pečene slanine. Ovo što si napravila je stvarno prekrasno, baš se divim i svaka čast na ideji i izvedbi! ;)))
Svakako da si kao i obično odlično odradila zadatak. Slike su predivne. Korpice prelepo izgledaju ali ja bih se zadržala samo na gledanju. Volim da isprobam poneku na prvi pogled nespojivu kombinaciju ali slanina i čokolada, ne hvala 🙂
Totalno se mogu poistovjetiti s tvojim postom jer sam prošla identično iskustvo. Na prvu sam zamalo zaplakala od očaja kad sam skužila zadatak. Ništa mi se to nije sviđalo, ni javorov sirup, ni slanina, ma ništa. Pošto mi je ovo bio prvi izazov morala sam sudjelovati ali ipak sam odustala od slanine.
Na kraju sam doživjela totalno promjenu stava, ovaj mousse je baš predivan i jako mi se sviđa tako da planiram isprobati i ovu kombinaciju. 🙂
Tvoje košaricu izgledaju savršeno, ideja s ručkom i ružicama je predobra, a fotke su predivne. 😉
You did a fantastic job with this challenge!! Your basket looks beautiful, and the ganache drizzle and bacon rosebuds look so artistic. And I am so glad that you enjoyed the maple mousse, even though you usually don’t like maple! Happy Daring-Baker-Anniversary!
Moram da priznam da sam skeptik oko ove slanine. Verujem na reč, ali nekako podozrivo gledam ovaj prekrasan cvetić od mesa. Elem, korpice su prelepe, a nisam imala pojma da se i od javorovog sirupa može krema praviti. Jela sam ga ranije, ali je ovde toliko skup, da ga još nisam kupila. Zaista se ne može porediti sa medom ili nečim sličnim.
Volim javorov sirup, ali ga ne konzumiram često. Ovo djeluje jako interesantno! Svaka čast na trudu, super su ispale košarice!
Bravo za ideju!
Kombinacija slanine i cokolade nije po mom ukusu, ali na oko sve izgleda jako interesantno i rado bih gricnula jednu korpicu.
Uh, ovi mali kalupi ce me proganjati ceo dan:)
I also thought it was surprisingly good, totally new to me! Love your artful basket and bacon roses! Great job!
Meni kombinacija zvuči NJAM!
Baš sam imala želju probati tu čuvenu kombinaciju slanine i čokolade otkako sam na internetu prije dvije-tri godine vidjela da je to hit među neobičnim kombinacijama.
Ta košarica bi morala biti standardno dobra, ružice su prekrasne. Pjenica od javorovog sirupa, ne znam, valjda je dobra. ja sam neki dan u jednoj novoj knjižici sa receptima za macronse vidjela nadjev od kremice sa javorovim sirupom i pomislila da bi bio zgodan. Elem, drago mi je da si potrošila tu zalihu, a rok je i tako dat kao “best before” po meni proizvodi poput sirupa mogu trajati i znatno duže, ne znam šta bi se tu moglo pokvariti.
vau, vau, vau. To je vse što mogu da kažem. Opet neki sasvim lude ali u najboljem smislu lude 🙂 kombinacije, koje naprave na kraju savršen izgled i vjerujem i okus.
Ova su već prava mala umjetnička djela bar za mene ,ali jako lijepa .
Kako volim tvoje fotke iz prirode, gotovo da se moze osetiti svezina vazduha i miris jorgovana…a ova kombinacija mi je totalno originalna, moram priznati da bih isto bila skepticna u pocetku, a dok nisam procitala recept mislila sam da su ruzice napravljene mozda od pravih osusenih latica… korpica od prhkog testa je pun pogodak!;)))
WOW, that is something else – beautiful!! The bacon roses look awesome! I’m actually starting mine now lol