Pumpkin Mousse Parfait
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 551
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 67
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 6
- Cholesterol
- 111
- Sodium
- 327
- Total: 4 hr 35 min
- Active: 25 min
Ingredients
1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened Whipped Cream (recipe follows)
8 to 10 chopped ginger cookies
Sweetened Whipped Cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Directions
- Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.
Sweetened Whipped Cream
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!