Frozen Pumpkin Mousse With Walnut-Toffee Crunch
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
51
Sourness
49
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tsps
Dark Brown Sugar (packed)1 tsp
Salt1 tbsp
Unsalted Butter (melted)3 cup
Sugar5 large
Egg Yolk1.25 tsps
Vanilla Extract3 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground AllspiceDirections:
1
For crunch: Preheat oven to 350°F
2
Line rimmed baking sheet with foil; brush generously with vegetable oil
3
Toss nuts, toffee bits, sugar, and salt in medium bowl to blend
4
Add butter and toss to coat
5
Place mixture in center of prepared sheet; pat to single layer
6
Bake until toffee bits are soft (but retain shape), about 15 minutes
7
Cool crunch completely on sheet
8
Transfer to work surface; chop coarsely
9
Preheat oven to 350°F
10
Line rimmed baking sheet with foil; brush generously with vegetable oil
11
Toss nuts, toffee bits, sugar, and salt in medium bowl to blend
12
Add butter and toss to coat
13
Place mixture in center of prepared sheet; pat to single layer
14
Bake until toffee bits are soft (but retain shape), about 15 minutes
15
Cool crunch completely on sheet
16
Transfer to work surface; chop coarsely
17
For mousse: Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend
18
Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil)
19
Transfer mixture to large bowl
20
Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice
21
Refrigerate uncovered until cold, stirring occasionally, about 40 minutes
22
Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks
23
Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill
24
Fold remaining whipped cream into pumpkin mixture
25
Cover and refrigerate mousse at least 4 hours and up to 1 day
26
In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch
27
Repeat 2 more times (some crunch may be left)
28
If necessary, whisk reserved 1/2 cup whipped cream to soft peaks
29
Pipe or drop dollop of cream onto mousse in each goblet
30
Cover; freeze overnight
31
(Can be made 2 days ahead
32
Keep frozen
33
Let stand at room temperature 30 minutes before serving
34
) Garnish with cinnamon sticks
35
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend
36
Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil)
37
Transfer mixture to large bowl
38
Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice
39
Refrigerate uncovered until cold, stirring occasionally, about 40 minutes
40
Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks
41
Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill
42
Fold remaining whipped cream into pumpkin mixture
43
Cover and refrigerate mousse at least 4 hours and up to 1 day
44
In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch
45
Repeat 2 more times (some crunch may be left)
46
If necessary, whisk reserved 1/2 cup whipped cream to soft peaks
47
Pipe or drop dollop of cream onto mousse in each goblet
48
Cover; freeze overnight
49
(Can be made 2 days ahead
50
Keep frozen
51
Let stand at room temperature 30 minutes before serving
52
) Garnish with cinnamon sticks