Tuesday, October 16, 2007

Recipe of the Week!

I am having a few "ghouls" over Friday night to hang out and have dinner and wanted to make a festive dessert, so I found this recipe and decided to experiment with family first, it is a great seasonal dessert and was a success! I love that it can be made ahead of time!

frozen pumpkin mousse with walnut-toffee crunch



Ingredients:
Crunch
Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
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

Preparation

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.

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.

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. Recipe and photo courtesy of Bon App├ętit

4 comments:

suburban prep said...

Love most things pumpkin. I will have to try this. Thank you.

Muffy Willowbrook said...

this looks so good! I'm jealous I'm not one of the "ghouls"! Have fun!

Tres Poshe Preppy said...

This looks FABULOUS! I can't wait to try. Thanks!

TTQ said...

I haven't seen a Skor in ages..but I suppose a Heath Bar would work.. Have you tried to make it without the rum?

 
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