Pumpkin Mousse Parfaits
October 28, 2022
: 8 to 10
: 20 min
: 5 min
: Medium
This seasonal dessert is the perfect compliment to fall. The flavors of a pumpkin with the crunch of a ginger snap cookie. Make ahead of time and chill overnight.
Ingredients
- 1 15-ounce can pure pumpkin
- 1/4 cup water
- 2 egg yolks - jumbo
- 1/2 cup brown sugar, light lightly packed
- 1/2 teaspoon cinnamon - ground
- 1/4 teaspoon ginger - ground
- 1/4 teaspoon cloves - ground
- 1/4 teaspoon nutmeg - ground
- 1/2 cup plus 4 tablespoons granulated sugar
- 1/2 teaspoon Kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups heavy cream
- 1 packet gelatin, unflavored powder
- 14 ginger snap cookies
Directions
- Step 1 Combine gelatin packet and water in a heat proof bowl. Set aside for approximately 10 minutes.
- Step 2 Using a whisk attachment whip together the pumpkin, granulated sugar, brown sugar, egg yolks, 1/2 teaspoon vanilla, cinnamon, cloves, nutmeg, ginger, and salt.
- Step 3 Place the bowl of gelatin over a pan of simmering water and cook until the gelatin is melted and clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture.
- Step 4 Set aside.
- Step 5 In a bowl of an electric mixer with a whisk attachment, whip 1 1/2 cups of heavy cream, 1/2 teaspoon vanilla, and 2 tablespoons of sugar until soft peaks form.
- Step 6 Fold the whipped cream into the pumpkin mixture.
- Step 7 Place 6 ginger snap cookies in a plastic bag. Using a rolling pin, crush cookies into crumbles. Set aside.
- Step 8 Again, in a bowl of an electric mixer with a whisk attachment, whip 1 cup of heavy cream, 1/2 teaspoon vanilla, and 2 tablespoons of sugar until it turns into firm peaks.
- Step 9 To assemble dessert place a few spoonfulls of mousse in the bottom of a parfait glass, then whipped cream, and a sprinkle of crushed cookies.
- Step 10 Repeat. End with fresh whipped cream and a whole ginger snap cookie on top for garnish.
- Step 11 Refrigerate at least 4 hours or overnight.
- Step 12 Served chilled.
