Pumpkin Gingerbread Trifle
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Ground Ginger1 tsp
Cinnamon1 tsp
Salt1 large
Egg1 cup
Water (cold)1 tsp
Nutmeg (grated)1.5 cups
Heavy Cream (chilled)1 tsp
Pure Vanilla Extract3 tbsps
Granulated SugarDirections:
1
Make gingerbread: Preheat oven to 350°F with rack in middle
2
Butter a 13- by 9-inch baking pan
3
Line pan with foil, leaving an overhang at both ends, then butter foil
4
Whisk together flour, baking soda, spices, and salt
5
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes
6
Beat in egg until blended, then beat in molasses and buttermilk
7
At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled)
8
Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes
9
Cool in pan
10
Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife
11
Preheat oven to 350°F with rack in middle
12
Butter a 13- by 9-inch baking pan
13
Line pan with foil, leaving an overhang at both ends, then butter foil
14
Whisk together flour, baking soda, spices, and salt
15
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes
16
Beat in egg until blended, then beat in molasses and buttermilk
17
At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled)
18
Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes
19
Cool in pan
20
Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife
21
Make pumpkin mousse: Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute
22
Bring to a simmer, stirring until gelatin has dissolved
23
Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well
24
Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly
25
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute
26
Bring to a simmer, stirring until gelatin has dissolved
27
Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well
28
Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly
29
Make whipped cream: Beat cream with sugar and vanilla using mixer until it holds soft peaks
30
Beat cream with sugar and vanilla using mixer until it holds soft peaks
31
Assemble trifle: Put half of gingerbread cubes in trifle bowl
32
Top with half of pumpkin mousse, then half of whipped cream
33
Repeat layering once more with all of remaining gingerbread, mousse, and cream
34
Chill at least 2 hours before serving
35
Put half of gingerbread cubes in trifle bowl
36
Top with half of pumpkin mousse, then half of whipped cream
37
Repeat layering once more with all of remaining gingerbread, mousse, and cream
38
Chill at least 2 hours before serving