Frozen Maple-Mousse Pie with Candied Cranberries

Name: Frozen Maple-Mousse Pie with Candied Cranberries
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Cuisine: Global
Ingredients: 473 milliliters ounces fresh cranberries; 1 pinch Pinch of cream of tartar; 2 larges egg whites, at room temperature; 355 milliliters chilled heavy cream; 3 Tbsps light brown sugar; 237 milliliters pure grade B maple syrup; 0 teaspoons freshly grated nutmeg; 227 grams cups pecans; 1 pinch Pinch of salt; 296 milliliters sugar; 3 Tbsps unsalted butter, softened; 1 teaspoon pure vanilla extract; 177 milliliters water

You can never have too many dessert recipes, so give Frozen Maple-Mousse Pie with Candied Cranberries a try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 45. Watching your figure? This gluten free and vegetarian recipe has 116 calories, 1g of protein, and 7g of fat per serving. It is perfect for Christmas. Head to the store and pick up grade b maple syrup, cream of tartar, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant.

Ingredients you will need

Pecans

Spread

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Baking Sheet

Oven

Let cool completely.

In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped.

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Nutmeg

Pecans

Sugar

Nuts

Salt

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Food Processor

Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.

Ingredients you will need

Butter

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Springform Pan

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, about 8 minutes; be careful it doesn't boil over.

Ingredients you will need

Maple Syrup

Syrup

Equipment you will use

Candy Thermometer

Sauce Pan

In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Syrup

Salt

Equipment you will use

Hand Mixer

Blender

Whisk

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 into the crust and spread evenly. Freeze until firm, at least 8 hours but preferably overnight. (The mousse will not freeze solid like ice cream.)

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Whipped Cream

Heavy Cream

Ice Cream

Vanilla

Crust

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Bowl

Put the cranberries in a large heatproof bowl. In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar.

Ingredients you will need

Cranberries

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Pour the syrup over the cranberries and cover the bowl with plastic wrap. Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes.

Ingredients you will need

Cranberries

Syrup

Water

Wrap