Birthdays may call for cake, but this maple mousse pie was worthy of trumping traditions (plus my special one and I have a shared maple memory). The salty pecan crust pairs perfectly with the fluffy, frozen, maple, mousse layer, but I was also tempted to snag extra bites of crust to savor its flavor solo. Top it all with a blueberry and cherry port wine sauce, and… birthday cake shmirthday shmake. Pie please!
When I was little, I saw everything prior to and following the moment of eating as a chore. What I see now is an old man at sea…that is to say… the kitchen is a wonderfully creative place where our best intentions transform into something memorable for the special people in our lives. I am beginning to understand why my mother spent so much time preparing the many memories I cherish.
Maple Mousse Pie w/ Port Wine Berry Sauce
Adpated from Food & Wine
2 cups pecans
3 Tablespoons organic light brown sugar
⅛ teaspoon nutmeg
Pinch of salt
4 Tablespoons organic unsalted butter, browned
1 teaspoon organic almond extract
1 cup pure grade B maple syrup
2 large egg whites (local/free-range), at room temperature
Pinch of cream of tartar
Pinch of salt
1 ½ cups chilled organic heavy cream
1 teaspoon pure vanilla extract
Port Wine Berry Sauce Ingredients
1 cup organic brown sugar
1 cup port wine
10 oz frozen organic cherries, thawed
12 oz fresh blueberries
For the Crust
Preheat the oven to 350 degrees.
Spread the pecans on a rimmed baking stone, and bake for about 8 minutes, until fragrant. Let cool completely.
In a food processor, pulse the pecans, brown sugar, nutmeg, salt and almond extract until the nuts are finely chopped.
Add the butter, and pulse to incorporate.
Press the crumbs into a 9-inch springform pan in an even layer.
Refrigerate until firm.
For the Mousse
In a medium saucepan, bring the maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235 degrees, about 8 minutes, being careful not to let it boil over.
For the meringue: In a mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar and salt until firm peaks form. Slowly add the maple syrup, while continuing to mix at a medium speed, until incorporated. Increase the speed to high, and beat the meringue until cooled to room temperature, about 5 minutes.
For the Whipped Cream: In a large bowl, beat the heavy cream with the vanilla until soft peaks form.
Fold the meringue into the whipped cream until blended.
Scrape the mousse onto the crust, and spread evenly.
Freeze until firm, at least 8 hours but preferably overnight (the mousse will not freeze solid like ice cream).
For the Sauce
Combine the port wine and brown sugar in a saucepan over medium-high heat. Bring to a boil.
Reduce heat, and continue to simmer until sauce has slightly thickened and reduced.
Remove the saucepan from heat. Add the berries.
Keep refrigerated until use.
Quite a regal looking birthday dessert! Stay tuned, and I’ll show you some more ways to use that boozy berry sauce.