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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Pumpkin Mousse Parfaits
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- Level: Intermediate
- Total: 4 hr 35 min
- Prep: 20 min
- Inactive: 4 hr 10 min
- Cook: 5 min
- Yield: 8 to 10 servings
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- Level: Intermediate
- Total: 4 hr 35 min
- Prep: 20 min
- Inactive: 4 hr 10 min
- Cook: 5 min
- Yield: 8 to 10 servings
Ingredients
Directions
- Place the rum in a heat-proof 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 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 slivered crystallized ginger.
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