Spiced Pumpkin Mousse in a Gingerbread-Pecan CrustFrom chefcarolyn 10 years ago
- Crust Ingredients: shopping list
- 3.25 Cups gingersnaps, crushed (substitute ½ graham crackers for a milder crust) shopping list
- 1 Cup unsalted butter, melted shopping list
- 2 Cups pecans, sugared and chopped shopping list
- 1 Tablespoon Fresh ginger, grated (For the faint of heart, cut the grated ginger amount in ½) shopping list
- Filling Ingredients: shopping list
- 1.5 teaspoons unflavored gelatin (less than 1 envelope) shopping list
- 1.5 tablespoons Cold water shopping list
- 3 large egg yolks shopping list
- .75 cup sugar shopping list
- .75 cups canned solid-pack pumpkin (slightly less than a 15-ounce can) shopping list
- .75 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground ginger shopping list
- 1/8 teaspoon ground cloves shopping list
- 1.5 cups Well-chilled heavy cream shopping list
- 1.5 teaspoons vanilla shopping list
How to make it
- Directions for sugared pecans: In a hot pan, briefly toast pecans, add ½ cup sugar, stirring or tossing constantly until the sugar begins to caramelize. Remove from heat and set aside to cool.
- For the Crust:
- In a processor or large bowl, combine gingersnaps (you can substitute graham crackers for part of the gingersnaps if you would like), butter, pecans, and ginger. Press into one 10 inch springform pan. Set aside.
- For the Filling:
- In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
- In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours). Pour into crust and freeze until firm.
- You may wish to garnish with whipped cream made with a touch of maple syrup, pear slices and sugared pecans.
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The Cookchefcarolyn Oklahoma City, OK
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