Welcome to another year of “Thanksgiving”……Don’t forget to read the article of “Simmering Herbs” from Guyanagirl….It’s that time of year when the house should feel really cozy and smell really wonderful with the scent of herbs.
I know most of you are getting ready to start preparing for a big “Thanksgiving Feast” but are also looking for different things to serve. In the upcoming days I will post some recipes for you to try including some from my favorite Chefs on the “Food Network”.
I really love watching “Barefoot Contessa” in her kitchen, preparing all these wonderful dishes for her friends and family. I love her presentation since it’s all about using what you have at home or the local market. One of her fun things for Thanksgiving is to forget about the traditional pie and make individual desserts that everyone would love. This one is great because it adds a new flavor to pumpkin and dresses it up in your champagne glasses, wine glasses or whatever you choose to layer them in. Thanksgiving is great for cooking but also best to keep simple so you can enjoy the day. Keep checking back for some great recipes to enjoy for the “Holidays”.
Pumpkin Mousse Parfait
1/4 cup of Dark Rum
2 Teaspoons unflavored gelatin (1 packet)
15 ounces of canned pumpkin
1/2 cup of granulated sugar
1/2 cup of light brown sugar
2 extra-large egg yolks
1/2 teaspoon of ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 and 1/2 cups of cold heavy cream
1 and 1/2 teaspoons pure vanilla extract
Sweetened fresh whipped cream
10 ginger snap cookies
Place the rum in a heat proof bowl and sprinkle the gelatin over it. Set aside for about 10 minutes
In a large bowl, whisk together the pumpkin , granulated sugar, brown sugar, egg yolks, cinnamon, nutmeg and salt.
Set the bowl of gelatin and rum over a pot of simmering water, heat and stir until the gelatin is clear
Immediately whisk the hot gelatin mixture into the pumpkin mixture and set aside. * Note..Don’t forget to temper the mix since you don’t want to cook the eggs, careful to blend a little at a time.
Whip the heavy cream with an electric mixer or hand blender.
Fold the whipped cream into the pumpkin mixture.
Place the cookies in a plastic bag and crush them or chop them in small pieces
Get out your favorite glasses, and assemble some of the cookies, then some pumpkin mousse, whipped cream, cookies, pumpkin mousse, whipped cream…and top it off with an extra ginger cookie on top.
Refrigerate for 4 hours or overnight for the flavors to really blend in.
A wonderful and simple way to have a different kind of holiday dessert………
