Pumpkin Mousse with Amaretti Crunch
1 cup wine — for the cook
1 Tablespoon butter
24 marshmallows (regular size, not jumbo or mini)
1/2 cup milk
1/2 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 cup heavy cream
1/3 cup confectioners’ sugar
Amaretti or Gingersnap cookies
Melt butter in a large saucepan over medium heat. Add the marshmallows, milk, and pumpkin. Stir often until marshmallows melt.
Stir in vanilla and pumpkin pie spice. Remove from heat and let cool completely, about 30 minutes.
With an electric mixer combine cream and confectioners’ sugar and beat until stiff peaks form. Stir in cooled pumpkin/marshmallow mixture. Pour into ramekins, chocolate shells or mini martini glasses. Chill until firm, about 2 hours. Top with crumbled Amaretti or Gingersnap cookies.
Pairs Well With
Recipe adapted from one on allrecipes.com
For the Winter Squash Cooking Class - 108
I've said it before and I'll say it again....I'm not a baker and I don't play one on TV, so my idea of a pumpkin dessert is pretty much a pumpkin pie. But pumpkin pie is soooo yesterday! For the cooking class I was after something a bit more sophisticated and since mousse is always classy, this was perfect for all my classy SdJ chefs. We spiffed it up even more with a wonderful Italian Amaretti crunch. Delizioso!