Best 2 Maple Ricotta Mousse With Candied Pecans Recipes

Indulge in a culinary journey with our exquisite Maple Ricotta Mousse adorned with Candied Pecans. This delightful dessert combines the smooth, creamy texture of ricotta mousse with the rich, decadent flavors of maple syrup, creating a symphony of flavors that will tantalize your taste buds. The mousse is elegantly topped with crunchy, caramelized pecans, adding a touch of sweetness and a delightful textural contrast.

Prepare to embark on a culinary adventure as we guide you through the steps of crafting this delectable masterpiece. Our comprehensive recipe provides detailed instructions, ensuring that even novice bakers can achieve success. Discover the secrets of whipping ricotta cheese until it's light and airy, incorporating maple syrup for a touch of sweetness, and folding in whipped cream for a velvety texture.

Complementing the mousse is a recipe for Candied Pecans, the perfect crunchy topping. We'll show you how to transform ordinary pecans into a sweet, caramelized delight, adding a touch of elegance and sophistication to your dessert.

For those seeking a gluten-free alternative, we've included a recipe for Gluten-Free Pecan Shortbread Cookies. These crumbly, buttery cookies serve as an excellent base for the mousse, providing a sturdy foundation for the light and airy filling.

And if you're looking to elevate your dessert presentation, our recipe for Chocolate Sauce will add a touch of richness and decadence. Drizzle the luscious chocolate sauce over the mousse, creating an irresistible combination of flavors and textures.

Join us on this culinary journey as we explore the delightful flavors and textures of our Maple Ricotta Mousse with Candied Pecans. Let your taste buds rejoice as you savor this exquisite dessert, perfect for any special occasion or as a sweet treat to enjoy at home.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON

Maple Pecan Sticky Bun Biscuits with Candied Bacon image

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h10m

Yield 9 biscuits

Number Of Ingredients 16

Ingredients

5 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
2 cups cold buttermilk
3 tablespoons unsalted butter
1/3 cup pure maple syrup
3/4 cup light brown sugar
1 cup chopped pecans
1 tablespoon heavy cream
1/3 cup granulated sugar
2 teaspoons ground cinnamon
4 slices bacon
3 tablespoons light brown sugar
1 tablespoon pure maple syrup
Freshly ground black pepper

Steps:

Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

CANDIED PECAN MAPLE

Candied Pecan Maple image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 ounces maple syrup, preferably organic and thick, with a strong flavor
1/4 cup butter
Salt and freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1/2 pound pecan halves, toasted
2 rosemary branches, leaves removed

Steps:

In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.

Tips:

For the smoothest mousse, make sure the ricotta cheese and cream are at room temperature before whipping.
If you don't have a candy thermometer, you can test the sugar syrup by dropping a small amount into a cup of cold water. If it forms a soft ball, it's ready.
Be careful not to overcook the pecans when candying them. They should be golden brown and fragrant, but not burnt.
To make the mousse ahead of time, prepare it up to the point of folding in the whipped cream. Cover and refrigerate for up to 24 hours. Then, fold in the whipped cream just before serving.

Conclusion:

This maple ricotta mousse with candied pecans is a light and fluffy dessert that's perfect for any occasion. The combination of sweet maple, creamy ricotta, and crunchy pecans is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for home cooks of all levels. So next time you're looking for a special dessert, give this maple ricotta mousse a try. You won't be disappointed.