PUMPKIN MOUSSE COOKIE CREAM PARFAITS Makes 12 servings.
PUMPKIN MOUSSE---
1 1/2 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp cinnamon
2 large egg yolks
1/2 cup sugar
1/4 cup dark rum
1 1/2 cups heavy cream
1/4 tsp ground nutmeg
2 tsp finely grated orange peel
1/2 cup light brown sugar
15 oz can solid pack pumpkin
1 envelope unflavored gelatin
SWEETENED WHIPPED CREAM---
1 tbs sugar
1 cup heavy cream
1 tsp vanilla extract
3 tbs very thinly sliced dry crystallized ginger, optional
3 1/2 cups chopped gingersnap cookies
PREPARE MOUSSE---In bowl, sprinkle gelatin over rum. Let stand 10 min. In bowl, whisk pumpkin, sugars, egg yolks, orange peel, cinnamon, nutmeg, and salt until combined. To saucepan, add enough water to come 1" up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Whisk hot gelatin mixture into pumpkin mixture. In bowl, beat cream and vanilla until soft peaks form. Fold cream into pumpkin mixture.
PREPARE CREAM---In bowl, beat cream until it starts to thicken. Add sugar and vanilla until medium peaks form. Do not over beat.
ASSEMBLE PARFAITS---Divide half of pumpkin mixture among 12 small glasses. Divide chopped cookies among glasses. Top with half of whipped cream, then remaining pumpkin mixture. Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate 4 hours. TO SERVE---Garnish parfaits with crystallized ginger...
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