Edible Container Challenge

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 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 http://thedaringkitchen.com!

I spent a lot of time trying to come up with an edible container for this challenge. The challenge host suggested bacon cups, which basically came down to molding slices of bacon around a cupcake tin and baking them until they form, well, a cup. I love love love bacon but am VERY picky about how it is cooked. The slightest bit of non-crispiness and I gag. Baking the bacon into a cup had a high likelihood of a non-crispy product. Blech. Then I caught a rerun of No Reservations with Anthony Bourdain. He was in San Francisco sampling one of the tastiest sounding confabulations of yummy yumminess ever- the Maple Bacon Latte. Yes, the vegan Pirate Cat Cafe serves up a beverage containing maple syrup and bacon fat. From this, I decided I needed to make a latte/cappuccino mug to serve up my mousse.

Maple Bacon Latte Mousse adapted from the Daring Bakers’ host’s recipe

Ingredients:

  • 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
  • 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)
  • a splash of Godiva Cappuccino Liqueur 
  • Bacon (cooked and chopped into tiny pieces)

Directions:

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 adding Cappuccino Liqueur to taste (take care not to add too much- you’ll ended up with liquidy whipped 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 (chocolate mug- see below)

Sprinkle with bacon

Chocolate Mugs

  • 1 bag melting chocolate
  • small balloons (water balloons work best)
  • Canned air (like for clearing the dust out of your computer keyboard)

Line a cookie sheet with parchment paper and clear space in your refrigerator or freezer to fit it.

Inflate balloons to desired size. Inflate more than you think you’ll need because some may pop on contact with the hot chocolate.

Melt the melting chocolate using either a double boiler or microwave (instructions for melting should be on the back of bag)Dip the balloon into the chocolate about half way. Set the dipped balloon on the parchment paper. Dip more than you think you’ll need because some will break.

Also on parchment, use a piping bag or just a spoon to drizzle some chocolate forming comma shapes that will be the handles of your mugs. RESERVE REMAINING CHOCOLATELet the chocolate covered balloons set in the refrigerator or freezerOnce set, cut teeny holes in the necks of the balloons to let the air out slowly. Then peel the balloons carefully away from the formed chocolate.

From Drop Box

Dip the ends of the comma shapes in the remaining chocolate (re-melt if necessary). Hold the shapes up to the side of the mug and spray with air to speed the setting process.


The Verdict: Although tasty and delicious, I feel I need to work on the mousse recipe. I didn’t like the use of gelatin. It gave it a strange consistancy that I didn’t really care for. The mugs didn’t come out as cleanly as I wanted them to. The rims stuck to the balloons so they ended up all broken and jagged. I will be re-trying this at some point.

This is a contest though so please go to http://thedaringkitchen.com and vote for the best container!

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