maple mousse with coffee syrup | the vanilla bean blog
The world
is a table
engulfed in honey and smoke,
smothered by apples and blood.
The table is already set,
and we know the truth
as soon as we are called:
whether we’re called to war or to dinner
we will have to choose sides,
have to know
how we’ll dress
to sit
at the long table,
whether we’ll wear the pants of hate
or the shirt of love, freshly laundered.
Its time to decide,
they’re calling:
boys and girls,
let’s eat!
-Pablo Neruda, ‘Ode to the Table’
maple mousse with coffee syrup | the vanilla bean blog

(I recently purchased Neruda’s All the Odes, and I’m smitten.)

Thank you so much for all your kind thoughts on the last post regarding my house allergies! Things are much better, and we seem to have pinpointed the problem. This week has actually been great regarding my health, and I’ve found myself constantly in the kitchen baking and making, reveling in the beginning of fall. Right before we moved I was sent a copy of flourless. by Nicole Spiridakis, and now have finally had a chance to make a few things from it. This maple mousse is such a treat. While it stands rich and creamy all by itself, I couldn’t help but add this coffee syrup, making it quite an indulgence. Topped with sea salt and a sprinkle of maple flakes, it became downright fancy. This is another gluten-free cookbook that works well in my kitchen- Nicole shies away from hard-to-find ingredients and focuses on ground nuts, egg whites, fresh fruit, and chocolate. It’s a beautiful book.

Maple Mousse with Coffee Syrup
adapted from Flourless. by Nicole Spiridakis

I used six tartlet rings that were 3-inches wide by 2-inches deep, but a 1-quart mold is called for. Also, I may have had some crispy pancetta nearby which ended up sprinkled on top of this dessert as well, and it just may have been amazing. Maple flakes are not necessary, but they add a nice crunch. You can find them at Hatchery.

1 large egg white
good pinch of salt
3/4 cup (180 ml) maple syrup
1/2 teaspoon vanilla
1 cup (240 ml) heavy cream
coffee syrup (recipe follows)
coarse sea salt
maple flakes (optional)

Have a 1-quart/960-ml heatproof mold or baking dish ready.

Using an electric mixer, beat the egg white and pinch of salt on medium speed until it thickens and begins to hold soft peaks. Slowly pour in the maple syrup and continue to beat on medium speed until it has a thick, meringue-like texture. Add the vanilla and mix to combine.

Beat the heavy cream in a chilled bowl on medium-high speed until stiff peaks form. Gently fold the beaten cream into the maple syrup mixture, stirring lightly until incorporated and no white streaks remain. Pour into the mold or baking dish and place in the freezer for a least 4 hours.

Thaw in the refrigerator about 30 minutes before serving. Cut the mousse into medium-thick wedges to serve. Pour a thin layer of coffee syrup on a plate, place the mousse on top, and then top the mousse with a bit more syrup, a sprinkle of coarse sea salt, and maple flakes if using.
maple mousse with coffee syrup and sea salt | the vanilla bean blog
Coffee Syrup

1 cup strong, brewed coffee
1 cup sugar
good pinch of salt
1/2 teaspoon vanilla
1 tablespoon butter

Put the coffee, sugar, and salt in a medium pan, and bring to a boil. Let the coffee mixture simmer until it reduced to 2/3 cup. Remove from the heat, and stir in the vanilla, and then the butter.
flourless. cookbook

Tagged with →  

24 Responses to maple mousse with coffee syrup and sea salt

  1. Amanda Paa says:

    i love desserts like this that no one classifies as “gluten-free” because they’re just down right delicious. the addition of coffee syrup – spot on! will be making this sometime. xo

  2. Isabelle says:

    I have seen this book pop up on other blogs too, but you’ve now convinced me to order it! xxx

  3. I can’t believe I’ve never thought to make coffee syrup before… I might have to try that on a lot of things!

  4. I’m glad things are better at the house! These flavors sound really amazing together.

  5. Kathryn says:

    So lovely! I’ve heard a lot of good things about this book and every recipe seems more delicious than the last.

    PS so glad you’re feeling better!

  6. The other day I thought about how much I’d like to read more poetry. Maybe I’ll start with Neruda’s book. That was a beautiful passage.

    And that coffee syrup with a sprinkle of sea salt. Brilliant.

  7. Lindsey says:

    this sounds amazing…and coffee syrup!? yum.

  8. myriam says:

    maples mousse + coffee syrup sounds glamourous and heavenly. I can’t wait to try this combination, and to check out Flourless!

  9. El says:

    What an absolutely elegant fall recipe. Love!

  10. molly yeh says:

    <3 neruda <3 !!!!!!!! and this recipe is poetic too! such beauty. i don't think i've ever made a mousse before, but this one looks to delightful not to try….

  11. This is really beautiful. I love that you employ so much poetry!

  12. Abby says:

    so, so gorgeous, Sarah! i adore these photos!! 🙂 xo

  13. maple and coffee and sea salt-oh, my! this looks like a dream dessert.

  14. Sarah Scerbo says:

    I love you’re blog and recently wrote a post about it on mine! Thank you for the inspiration!

  15. I love Pablo Neruda. I need to read more of his work, and you just inspired me to do so – I purchased the book! Lovely recipe to transition us into fall.

  16. Sophia says:

    One of the reasons I stop by your blog on a regular basis (besides the beautiful photography and the wonderful posts) are the recipes you decide to share. Whether they are your own creations or recipes you have come across and enjoyed, they are all special and always slightly different from other blogs and, a big plus for me, typically right up my street in terms of flavours. And this is another one of those posts – I love the combination of coffee, maple and dairy! Looking for a liquid sweetener for my iced coffees this summer I started adding a teaspoon of Maple syrup and haven’t looked back. There is something about the malty, smokey and caramel like tones of maple syrup that goes so so well with coffee.

    Also, Flourless sounds like a wonderful book. The more I cook and bake, the less I am interested in incorporating the latest exotic ingredient in my recipes. Instead, I crave recipes that make the most of ingredients we likely already have in our pantries but combine them in a way that is nonetheless exciting for the palate – it sounds like Flourless has a lot of recipes that would fit that bill!

    Glad to hear you are better – I cannot imagine much worse than being allergic to your own home!

  17. Ashley says:

    I am so happy to hear you figured out the problem in your house and that you’re starting to feel better. I can definitely relate to the house frustrations and when it starts to mess with your health it’s extra scary and stressful. — What a unique dessert this is!

  18. Hannah says:

    This looks so incredibly good, really want to try that one! If you like, visit my blog,

  19. Speranza says:

    Absolutely love this blog and love the poetry allusions!
    You also have the exact same copy of the Odes as me – so encouraging!!!
    Thanks for this.

  20. Cindy Roughgarden says:

    Am going to do this and put it on waffle bread pudding like at Moxie’s in Jacksonville FL

Leave a Reply

Your email address will not be published. Required fields are marked *

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound

Share with your friends