Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Name: Frozen Pumpkin Mousse with Walnut-Toffee Crunch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 296 milliliters canned pure pumpkin; 4 cinnamon sticks; 4 teaspoons (packed) dark brown sugar; 2 Tbsps dark rum; 5 larges egg yolks; 0 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 473 milliliters chilled heavy whipping cream, divided; 0 teaspoons salt; 177 milliliters sugar; 158 milliliters toffee bits (such as Skor; about 3 1/2 ounces); 1 Tbsp unsalted butter, melted; 1 teaspoons vanilla extract; 4 servings Vegetable oil; 113 grams cup walnut pieces (about

Frozen Pumpkin Mousse with Walnut-Toffee Crunch requires roughly 45 minutes from start to finish. Watching your figure? This gluten free recipe has 1044 calories, 11g of protein, and 86g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. If you have toffee bits, ground ginger, butter, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend.

Ingredients you will need

Vegetable Oil

Toffee Pieces

Sugar

Nuts

Salt

Equipment you will use

Baking Sheet

Bowl

Aluminum Foil

Oven

Add butter and toss to coat.

Ingredients you will need

Butter

Place mixture in center of prepared sheet; pat to single layer.

Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet.

Ingredients you will need

Toffee Pieces

Equipment you will use

Oven

Transfer to work surface; chop coarsely.

Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil).

Ingredients you will need

Whipping Cream

Egg Yolk

Sugar

Equipment you will use

Sauce Pan

Whisk

Transfer mixture to large bowl.

Equipment you will use

Bowl

Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

Ingredients you will need

Ground Cinnamon

Allspice

Pumpkin

Vanilla

Ginger

Nutmeg

Salt

Rum

Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks.

Ingredients you will need

Cream

Equipment you will use

Bowl

Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

Ingredients you will need

Whipped Cream

Pumpkin

Equipment you will use

Bowl

In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen.

Ingredients you will need

Whipped Cream

Cream

Equipment you will use

Whisk

Let stand at room temperature 30 minutes before serving.)

Garnish with cinnamon sticks.

Ingredients you will need

Cinnamon Stick