1934 MAPLE MOUSSE - Hostess Blue Book Recipe
1934 Maple Mouse - Hostess Blue Book Recipe. Welcome Friends! Welcome back to Sunday morning and the old cook book show. Today we're going to a recipe out of the Hostess Blue Book: Maple Mousse Recipe.
Ingredients:
7 mL (1/2 Tbsp) gelatine
30 mL (2 Tbsp) hot water
125 mL (1/2 cup) maple syrup
250 mL (1 cup) 35% whipping cream
60 mL (1/4 cup) chopped walnuts
Method:
'Bloom' gelatine in the the hot water.
Heat the maple syrup to just below boiling.
Combine the gelatine and maple syrup; mixing well.
Allow maple mixture to cool and partially set.
Whip cream, and fold along with the nuts into the maple mixture.
Cover and freeze for 90 minutes.
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Ingredients:
7 mL (1/2 Tbsp) gelatine
30 mL (2 Tbsp) hot water
125 mL (1/2 cup) maple syrup
250 mL (1 cup) 35% whipping cream
60 mL (1/4 cup) chopped walnuts
Method:
'Bloom' gelatine in the the hot water.
Heat the maple syrup to just below boiling.
Combine the gelatine and maple syrup; mixing well.
Allow maple mixture to cool and partially set.
Whip cream, and fold along with the nuts into the maple mixture.
Cover and freeze for 90 minutes.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more:
Please consider donating through PayPal to help us continue creating quality content:
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