Pumpkin Mousse Parfaits

Name: Pumpkin Mousse Parfaits
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Crystallized ginger, for decoration, optional; 60 milliliters dark rum; 2 extra larges egg yolks; 2 teaspoons packet unflavored gelatin powder; 8 chopped ginger cookies; 100 grams granulated sugar; 1 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 357 milliliters cold heavy cream; 1 teaspoons kosher salt; 110 grams light brown sugar, lightly packed; 2 teaspoons grated orange zest; 425 grams can) pumpkin (not pie filling); 10 servings Sweetened whipped cream; 2 teaspoons pure vanilla extract

Pumpkin Mousse Parfaits requires roughly 4 hours and 35 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 285 calories, 3g of protein, and 16g of fat. This recipe serves 10. It works well as a very reasonably priced dessert. A mixture of whipped cream, rum, ginger cookies, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Pumpkin Mousse Parfaits, Pumpkin-Maple Mousse Parfaits, and Bewitching Pumpkin Mousse Parfaits.

Instructions

Watch how to make this recipe.

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

Ingredients you will need

Gelatin

Rum

Equipment you will use

Bowl

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.

Ingredients you will need

Granulated Sugar

Whipped Cream

Brown Sugar

Heavy Cream

Orange Zest

Egg Yolk

Cinnamon

Gelatin

Pumpkin

Vanilla

Nutmeg

Water

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Frying Pan

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.

Ingredients you will need

Candied Ginger

Whipped Cream

Pumpkin

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

10servings

Crystallized ginger, for decoration, optional 60milliliters

dark rum 2extra larges

egg yolks 2teaspoons

packet unflavored gelatin powder 8

chopped ginger cookies 100grams

granulated sugar 1teaspoons

ground cinnamon 0teaspoons

ground nutmeg 357milliliters

cold heavy cream 1teaspoons

kosher salt 110grams

light brown sugar, lightly packed 2teaspoons

grated orange zest 425grams

can) pumpkin (not pie filling)10servings

Sweetened whipped cream 2teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Parfait. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Torres Sangre de Toro Cava. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.

Torres Sangre de Toro Cava

Pale yellow with fine and persistent perlage. Intense. Floral and fresh fruit aromas in perfect harmony with citrus and aniseed notes. Creamy bubbles, luscious and fresh.