Maple Freddo. or Maple Semifreddo or Maple Mousse

Sister S. just moved back to the states after a chapter in Nova Scotia. To commemorate her birthday this year, we had a meal of recipes from The Taste of Nova Scotia Cookbook by Charles Lief and Heather MacKenzie. This included a main dish of pork with-- get this-- a savory blueberry sauce AND a topping of scallops.

For dessert, we had a blueberry grunt (must be why they have such high life expectancies in Nova Scotia-- all those antioxidants from blueberries) and a maple mousse (pg 112). I was quite taken with the maple mousse. The whole affair is frozen, which makes serving it and enjoying it quite like eating ice cream. However, it is a mousse-- a custard folded into whipped cream. Then perhaps it is a semifreddo? But it is entirely frozen, so I want to just call it freddo. So I will.

Maple "Freddo"

6 egg yolks

3/4 c (175 mL) pure maple syrup

dash of salt

2 c (500 mL) whipping cream

Combine egg yolks, maple syrup, and salt in top of a double boiler set-up. Cook until thickened, stirring constantly (approximately 10-15 minutes). When custard coats the back of a spoon, remove from heat. Pour into a large bowl and beat with a wire whisk until cooled-- custard will appear light and frothy. Set aside. Meanwhile, place the whipping cream in a large bowl, and whip until thickened, but not stiff. Fold gently into custard until blended. The recipe suggests pouring it into 8 individual serving dishes or molds; we just poured it into a couple larger containers. Freeze for at least 6 hours. The recipe also suggests serving with whipped cream and fresh mint leaf; I probably won't. It's plenty whipped cream-y enough.

It also occurs to me that it might be fun to make a "baked Nova Scotia," with the egg whites leftover from harvesting the 6 egg yolks.