Pumpkin rum mousse

A light alternative to the traditional pumpkin pie with a little kick of ginger and rum.

Summary

  • Prep Time: 20 min
  • Cook Time: 5 min
  • Other: 4 hours (inactive)
  • Total Time: 4 hours 25 min
  • Servings: 8 – 10

Ingredients

  • 1/4 cup dark rum
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin (not pie filling)
  • 1/2 cup granulated sugar (99 gr)
  • 1/2 cup light brown sugar, lightly packed (107 gr)
  • 2 extra-large egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • Sweetened whipped cream
  • 8 to 10 chopped ginger cookies
  • Crystallized ginger, for decoration, optional

Directions

  • Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
  • To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

Adjustments

  • None

History

  • None

References