More Great Recipes: Mousse

Ginger White Chocolate And Brandy Pumpkin Mousse


User Avatar
Member since 2011

Serves | Prep Time 35 to 45 plus chilling | Cook Time

Ingredients

Ingredients For Maple Cognac Whipped Cream Topping

2 cups heavy cream

2 tablespoons maple syrup

1/2 tablespoon powdered sugar

2 tablespoons Cognac


Ingredients For Mousse


1 1/8 cup white chocolate instant pudding and pie filling 3 or 3.4 ounce (prepare according to package directions - I used half and half cream for the milk to add even more richness)

2 cups pumpkin puree

1 teaspoon fresh grated ginger

1/2 teaspoon cinnamon

1/2 teaspoon coriander

2 pinches cayenne pepper

2 pinches salt

2 teaspoons brandy

1 teaspoon vanilla extract

1 cup whipped cream

Stacy's Simply Gingersnap pita chips (if you cannot find these you can use gingersnap cookies)


Directions For Whipped Cream


Beat heavy cream on medium to form soft peaks.


Add remaining ingredients and beat on high until blended and fluffy.


Refrigerate.


Directions For Mousse


Prepare pudding according to package directions. Set aside.


Blend pumpkin and next 5 ingredients.


Stir in brandy and vanilla.


Fold in pudding.


Then gently fold in whipped cream.


Refrigerate for at least 2 hours.


Spoon into serving dishes and top with whipped cream.


Garnish with a sprinkle of fresh ground cinnamon or nutmeg.


Arrange gingersnaps around the edge.


You can also put the mousse in a large bowl and layer gingersnaps on a platter and let your guests scoop out individual portions.


Pairs Well With


Notes

Pumpkin is rather flat and flavorless until you bring it alive with spices, crust, and whipped cream. So I decided to really kick in the spices like coriander and a little Cayenne pepper, some brandy, creamy white chocolate pudding, a topping of spiked whipped cream and a side of gingerbread pita chips.

The ginger and coriander both add a bite of lemon. The gingerbread with its sugary coating, lends more depth of flavor than just a plain crust, there's the warm caramel tones of the brandy, and the pudding and whipped cream give the mousse it's fluffy texture that's lighter than a dense pumpkin pie.

You can get your hands on canned pumpkin all year round so don't wait for another holiday season to give this one a try!

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies