Hopefully you have survived the turkey-induced coma and hours of early morning shopping. If you are willing to fight the crowds, there are plenty of great deals out there to save on your gift giving expenses. Speaking of that, don’t forget to enter our Holiday Gift Pack Giveaway. It was announced yesterday and goes through Friday, December 3. Be sure to use all three ways to enter to improve your chances.
For our treat this week, we tried to use things that were left over from our Thanksgiving meal. If you like pumpkin, you will love this treat. It is light and fluffy and the we cut the sweetness some with the addition of mildly tart pomegranate gelee. This is a wonderful combination and full of the flavors of the season.
Get the rest after the jump...
Before you start:
I used transparencies to make my molds. I did this primarily to take photos that would be useful for the reader. I would ordinarily make the molds with parchment paper.
This could also be made in a cocktail glass or dessert dish successfully.
If you have extra mousse left over, try putting through your ice cream machine. Yummy!
Crystallized ginger is not for everyone. Use it sparingly.
Keep this dessert refrigerated until ready to serve.
For the mousse:
- 2 cups of pumpkin puree
- 3 cups of heavy cream
- ¾ cup granulated sugar
- ¾ teaspoon pumpkin pie spice
- 1 ½ teaspoons vanilla extract
For the gelee:
- 1 cup pomegranate juice
- 1 ½ teaspoons unflavored gelatin
- 1 tablespoon granulated sugar
- Ginger snaps
- Whipped cream
- Pomegranate seeds (optional garnish)
- Crystallized ginger (optional garnish)
For the mousse:
- Place 1 cup of the cream, pumpkin, sugar, and spice in a medium sauce pan. Heat up and simmer over medium heat for 5 minutes. Stir frequently. Allow to cool completely.
- Whip remaining cream and vanilla extract to soft peaks.
- Gently fold whipped cream into completely cooled pumpkin mixture.
For the gelee:
- Sprinkle unflavored gelatin over ¼ cup of the juice in a bowl.
- Heat the remaining juice and sugar in a small saucepan just until it is warm and sugar is dissolved.
- Mix warm juice into juice/gelatin and stir well.
- Create an ice bath for the bowl and continue stirring until it reaches room temperature.
For the assembly:
- Line a tray with parchment.
- Cut parchment strips to circle the outside of a ginger snap snugly with about ½ inch overlap and about 3 ½ inches tall.
- Wrap the parchment around the cookie base and secure with sticky tape.
- Using a piping bag, fill each mold halfway with the pumpkin mousse. Try to make it at even as possible.
- Pour a layer of pomegranate gelee liquid over the mousse.
- Transfer tray to the refrigerator so the gelee can set. Allow at least 1 hour.
- Remove the tray from the refrigerator and pipe mousse to the top of the mold.
- Transfer tray to the freezer for 30 minutes.
- To serve, transfer individual mold to plate and remove parchment paper.
- Top with a dollop of whipped cream and sprinkle with pomegranate seeded and finely chopped crystallized ginger.
- Serve immediately or return to refrigerator.
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