Friday, October 12, 2012

Frozen Pumpkin Mousse - Satisfaction Guaranteed!







I've had the luxury of testing this tried and true crowd pleaser out on at least 3 occasions to three separate crowds and each time I get the same reaction "Amazing!" "Can't get enough!" This recipe was featured in the 2009 Holiday issue of Delight Gluten Free Magazine. 


It's my recipe, and my buddy Justina Dean was the photographer. 


A fairly easy recipe, just takes a little extra time. So it's best to make ahead of time with it's 30 minutes of fridge time, then it's 4 hours of fridge time, and then finally letting it chill in your freezer overnight. But it is SO worth it! You will not be disappointed. 






Get the Recipe after the break




Frozen Pumpkin Mousse 

PREP 15-30 MINUTES BAKE/FREEZE 5 HOURS + overnight serves 4

CRUNCH
Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Heath 
Toffee Bits)
4 teaspoons (packed) dark brown sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

MOUSSE
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tablespoons dark rum
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
4 cinnamon sticks


For crunch:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

For mousse:
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

2. Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

3. In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks. 

note: make kids sized desserts by doing the same thing in much smaller glasses.


Recipe copyright JULIE LUSE, photography by JUSTINA DEAN 



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