Spiced Pumpkin Mousse In A Gingerbread-pecan Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This concoction is wonderful for wintertime. The smell of cinnamon and nutmeg wafting through the air brings memories of fires crackling in the fireplace, the delight of holidays both passed and still to come, and the tinkle of laughter that always occurs when families come together. Read more . The spicy crust adds an extra zing to the normal holiday desserts. Ingredients:
crust ingredients |
3.25 cups gingersnaps, crushed (substitute 1/2 graham crackers for a milder crust) |
1 cup unsalted butter, melted |
2 cups pecans, sugared and chopped |
1 tablespoon fresh ginger, grated (for the faint of heart, cut the grated ginger amount in 1/2) |
filling ingredients |
1.5 teaspoons unflavored gelatin (less than 1 envelope) |
1.5 tablespoons cold water |
3 large egg yolks |
.75 cup sugar |
.75 cups canned solid-pack pumpkin (slightly less than a 15-ounce can) |
.75 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1.5 cups well-chilled heavy cream |
1.5 teaspoons vanilla |
Directions:
1. Directions for sugared pecans: In a hot pan, briefly toast pecans, add 1/2 cup sugar, stirring or tossing constantly until the sugar begins to caramelize. Remove from heat and set aside to cool.
2. For the Crust:
3. 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.
4. For the Filling:
5. 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.
6. 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.
7. You may wish to garnish with whipped cream made with a touch of maple syrup, pear slices and sugared pecans.
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