Harvest Mousse with Spiced Almond Tuiles
From victoriaregina 14 years agoIngredients
- 4 hours chill time shopping list
- MOUSSE shopping list
- 2 medium butternut squash (3 pounds), halved lengthwise and seeded shopping list
- 1/2 cup superfine sugar shopping list
- 2 tablespoons pure maple syrup shopping list
- 1/4 teaspoon each of ground cloves, ginger, cardamom, nutmeg and allspice shopping list
- 1 envelope unflavored powdered gelatin shopping list
- 2 tablespoons cold water shopping list
- 3 large egg whites shopping list
- 1 cup heavy cream shopping list
- candiED squash shopping list
- 1/2 cup sugar shopping list
- 1/2 cup water shopping list
- 1/2 vanilla bean, split, seeds scraped shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 cup diced peeled butternut squash (1/2-inch cubes) shopping list
- Lightly sweetened whipped cream and Spiced almond Tuiles, for serving shopping list
How to make it
- Directions
- MAKE THE MOUSSE:
- Preheat the oven to 350°. Place the squash, cut side down, on a lightly oiled baking sheet. Bake for about 1 hour, until very tender. Let cool slightly, then scoop out the flesh.
- In a food processor, combine 3 cups of the squash with 5 tablespoons of the superfine sugar and the maple syrup; puree until smooth. In a small bowl, stir together the ground spices; add them to the squash puree and pulse to blend.
- In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let stand until softened, 2 to 3 minutes. Melt the gelatin in a microwave oven at high power, about 10 seconds. Add the gelatin to the squash puree and pulse to combine. Scrape the puree into a large bowl.
- In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form. With the mixer on, add the remaining 3 tablespoons of superfine sugar and beat until the whites are stiff and glossy. Fold the egg whites into the squash. Pour the heavy cream into the bowl the whites were in and beat at medium speed until firm. Fold the whipped cream into the mousse. Spoon the mousse into 10 parfait glasses and refrigerate until firm, at least 4 hours
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- MEANWHILE, MAKE THE CANDIED SQUASH:
- In a small saucepan, combine the sugar, water, vanilla bean and seeds and the pepper and bring to a boil, stirring until the sugar is dissolved. Add the squash and simmer over moderate heat until tender and glossy, about 15 minutes. Let the squash cool in the syrup.
- Just before serving, drain the squash. Garnish each mousse with whipped cream and the candied squash and serve with Spiced Almond Tuiles.(to follow)
People Who Like This Dish 2
- cuzpat Sikeston, Mo
- peetabear Mid-hudson Valley, NY
- clbacon Birmingham, AL
- victoriaregina USA, VA
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The Rating
Reviewed by 4 people-
this looks so good.. five forks
peetabear in mid-hudson valley loved it -
Nice recipes!!
cuzpat in Sikeston loved it
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