This was a bit of a challenge for me, the two example recipes for the edible containers are both things that are on the NO list for the restricted diet we are trying for the migraines, so I went simple and made graham cracker crusts that could stand alone to hold the mousse. This whole new diet thing is really starting to cramp my style, though if it works it will be worth it.
Graham Cracker Crusts
1 package graham Crackers
1 box animal crackers
2 tablespoons granulated sugar
1 stick unsalted butter - melted
In your food processor combine graham crackers, animal crackers and sugar, pulse until they are a fine crumb. Add in melted butter and pulse until combined. Press into pie plate or other dishes. Bake at 325 for 8-10 minutes.
Let cool completely before filling.
1 cup pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package unflavoured gelatine
1 1/2 cups heavy whipping cream
Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed.
Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (15 second intervals) until gelatine has completely dissolved.
Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. Remove from the fridge and divide equally among your edible containers.
This makes an easy do ahead for a party. Enjoy!!