1934 Maple Mousse - Hostess Blue Book Recipe

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Jul. 16, 2020

Hostess Blue Book Recipe. Welcome Friends! Welcome back to Sunday morning and the old cook book show. Today we're going to a recipe out of the Hostess Blue Book: Maple Mousse Recipe.


Gelatine 7 Milliliter (1/2 tbsp)
Hot water 30 Milliliter (2 tbsp)
Maple syrup 125 Milliliter (1/2 cup)
35 % whipping cream 250 Milliliter (1 cup)
Chopped walnut 60 Milliliter (1/4 cup)



1. 'Bloom' gelatine in the hot water.

2. Heat the maple syrup to just below boiling.

3. Combine the gelatine and maple syrup; mixing well.

4. Allow maple mixture to cool and partially set.

5. Whip cream, and fold along with the nuts into the maple mixture.

6. Cover and freeze for 90 minutes.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6