Maple & Anise Mousse with Salted Pistachio Brittle

The gastronomic romanticist in me likes to believe that every ingredient has the potential to be delicious.  That an aversion to a certain food is merely the result of poor preparation rather than the ingredient itself.  

Though I know that this philosophy is in many ways strictly fanciful, I do believe that this theory is often reasonably accurate.  

Meet Illicium Verum, or, as she is more commonly known, Star Anise.  She is the darling of the spice cabinet, yet so often she is unfairly disregarded.  

Let me take a moment to say that black, sticky, sugary candies have ruined many a palate’s appreciate for the delicate flavor of anise.  I was one such victim, until my eyes were opened by a small bowl of fluffy, creamy, oh-so-light, mousse in which anise made an appearance.  In short, please give anise a second chance. 

After trying that wonderful mousse I knew I had to recreate it and, after much recipe testing and reconstructing, success was achieved. 

This mousse is fragrant with the deep, rich, flavors of maple syrup and the anise provides a lovely, spicy after note.  It is light and not too sweet, making it the perfect dessert amongst the numerous pies and doughnuts this season offers.  I am already planning your Thanksgiving menu.  Too soon?

This mousse is topped with our incredibly addicting and versatile salted pistachio brittle.  The brittle adds a much appreciated textural element as well as a hint of salt.

I cannot begin to describe how phenomenal this mousse truly is.  Each flavor is perfectly balanced in a mousse so light and airy that you really cannot stop eating it. 

Let’s give gastronomical romanticism a chance, shall we?  

Sincerely, 

   Pedantic Foodie

Maple and Anise Mousse 

makes 6 

- 1/2 cup amber grade B maple syrup 

- 2 stars whole anise, depending on your taste

- 1 1/2 teaspoons unflavored gelatin

- 2 tablespoons filtered water 

- 1 1/4 cup heavy cream, divided 

- 4 fresh egg yolks 

- 2 fresh egg whites, cold

- 2 tablespoons granulated sugar 

- pinch of kosher salt 

- salted pistachio brittle, for topping 

In a small bowl combine water and gelatin.  Reserve for later use.  

Combine egg yolks and salt in the bowl of your stand mixer.  Beat on medium speed until the yolks begin to lighten in color, about 1-2 minutes. 

In a small saucepan combine maple syrup and star anise and place over medium high heat.  Bring the syrup to a boil and cook for 5-7 minutes until the syrup has darkened slightly in color and reduced to about 1/3 of a cup or has reached 225 degrees on a candy thermometer.  Remove from heat and remove star anise.  

With the mixer on medium speed, slowly pour syrup into the egg yolks.  Return the emptied syrup saucepan to the heat and place gelatin in the pan.  When the gelatin has melted, remove from heat and add to the mixture in the stand mixer.  Beat on medium high speed for 4-6 minutes, until the mixture is thick and fluffy and has tripled in volume.  

Gently fold the whipped maple mixture into a large bowl.  Clean the bowl and beater of your stand mixer and place egg whites in the cleaned bowl.  Beat on high speed, and slowly sprinkle in granulated sugar.  Beat until stiff peaks form, then transfer egg whites to a separate bowl and reserve.  

Beat 3/4 cup heavy whipping cream on high speed until thick and fluffy.  Gently fold the whipped cream into the maple mixture, rotating the bowl as you fold.  Fold in egg whites in two additions, working gently.  

Divide the mousse amongst six ramekins and cover with plastic wrap.  Chill in the refrigerator for two hours, until set.  

Beat remaining whipping cream to soft peaks and crumble brittle into small pieces.  When the mousse has set, top with whipped cream and brittle and serve.  Enjoy!  

Petite Layer Cakes

I believe the words I put on this blog.  Every single of one of them.  I believe that baking requires a very exact ratio of perfectionism to calm-down-it's-just-a-cake-ism.  I know that when perfectionism does not bring about the desired product it's time for the calming down part of the equation to kick in.  I know all of that, but that is not to say I have in any way mastered it.  

I still have my kitchen floor meltdowns over various baking blunders.  I feel like cakes are both the cause and the solution to many of them.  

Cakes can at times be down right irritating.  That's not to say we give up, we just need to get creative.  

My mother used to tell me, and in fact still tells me, that the way to handle a big problem is to break it down in small, manageable pieces.  Hello mini layer cakes!  

These are not your covered-in-fondant-perfectly-smooth layer cakes.  These are the type of layer cakes you can ice with a butter knife and get away with imperfections.  Rustic simplicity.  

No obsessing over icing lines allowed - just let it be what it wants to be.  

I made these layer cakes because I wanted/needed a little bit of fancy in my week.  They are filled with raspberry mousse and lemon poppy seed buttercream - just what the Spring weather demands. 

Turns out my mother was right…again.  Break down those baking problems into manageable bites.  

Let us eat cake!  (I just couldn't resist.)  

Sincerely, 

  Pedantic Foodie 

Petite Layer Cakes 

makes 5 cakes / 10 servings / adapted slightly from Baking At Home 

for the raspberry mousse 

• 3/4 cup heavy whipping cream 
• 1/4 cup raspberry jam 

In the work bowl of your stand mixer beat cream until soft peaks form.  Fold in jam.  Refrigerate until ready to use.  

for the buttercream 

• 1 1/2 cups unsalted butter, softened 
• 6 cups confectioner’s sugar 
• 2 1/2 tablespoons heavy cream 
• 1 teaspoon vanilla extract 
• zest of one lemon 
• 1 1/2 tablespoons lemon juice
• 1 teaspoon poppy seeds 

In the work bowl of your stand mixer (fitted with the paddle attachment), whip butter on high speed for 1 minute.  Add confectioner’s sugar in small additions.  Add heavy cream and vanilla extract.  

Transfer 1/3 of the buttercream to a small bowl and fold in lemon zest, lemon juice and poppy seeds.  

for the cake

• 2 cups cake flour
• 1 cup all-purpose flour 
• 1 tablespoon baking powder 
• 2 cups granulated sugar 
• 1 cup unsalted butter, softened 
• 1 cup whole milk 
• 1 tablespoon vanilla extract

Preheat oven to 350 degrees F.  

In a large bowl sift to combine flours and baking powder.

Combine milk and vanilla extract.  

In the bowl of your stand mixer (fitted with the paddle attachment), beat butter on high for 1 minute.  Add sugar slowly, scraping down the sides as needed, until all the sugar is incorporated and the mixture is fluffy.  Add eggs, one at a time and mixing well.  

With the mixer on medium speed add alternate between additions of flour and milk mixtures until all the ingredients are well incorporated and the batter is smooth.  

Grease and flour a 15 x 10 baking pan and fill with prepared batter.  Bake for 40-50 minutes.  

Once the cake has fully cooled use a 3-inch biscuit cutter to cut small rounds out of the cake.  You should get 10 of these rounds.  Slice rounds in half to form two layers from each round of cake. 

Layer the rounds of cake with alternating layers of mousse and lemon poppy seed buttercream.  Each cake should be 4 layers.  Transfer the cakes to the freezer for 10 minutes to allow the layers to set.  

Trim the edges of the cakes, if necessary, with a sharp knife.  Coat each cake with a thin layer of vanilla buttercream - this is called the “crumb coat.”  Return the cakes to the freezer for 10 minutes to allow the first layer of icing to set.  

Ice each cake with the final coat of buttercream.  You may choose to use vanilla buttercream or lemon poppy seed.  I chose to alternate.  Decorate with flowers, if you so desire.  (Non-poisonous flowers that is.)  

Enjoy!