I’m making pumpkin Mousse parfaits, this is so wonderful, it’s a parfait in a tall glass and it’s got pumpkin mousse and layers of whip cream and crumbled cookies, it’s just delicious.
First thing you need is a quarter of a cup of good dark ground un loves, its just smells like the Caribbean to me. And what I’m going to do is dissolve one pack of gelatin right into the rum, just going to let that soak for a minute.
So first thing I need is one can of pumpkin, so fifteen ounce can of pumpkin puree, then half of cup of regular sugar, half cup of light brown sugar. I need two egg yolks, two teaspoons forcemeat. I need half a teaspoon of cinnamon, half a teaspoon of salt, and quarter of a teaspoon of nutmeg. You just go to stir it all together and make a mousse out of it. I’m going to take the gelatin and I’m going to heat it up and add it in bucket.
So you will see it’s a little lumpy when its soften, but when it’s dissolved with heat, that’s really liquidly, so that’s perfect.
Okay, so I’m just going to pour this right in to the pumpkin mixture. Such a great to smell that rum when it gets hot, and with this going to do is when its refrigerated the pumpkin mousse is going to sag. This looks so damage, okay so I need one half cups of heavy cream. I wanted to be cold before you start because it whips them.
Slice your vanilla, perfect. So just going to take this whipped cream and fill it in to the pumpkin mixture and that’s going to really light and make it like mousy. Okay.
Now the best way to fill something is to put your spatula through the middle and then fold it over, and then turn the bowl and fold it over. In that what you don’t deflate the cream and you get really light mouse
So next thing I need to is make more whipped cream, but this time I want o make sweet whipped cream. So I’m going to have one cup of cream, it doesn’t have to be exact. One table spoon of sugar, and one teaspoon of vanilla, I love good vanilla. I’m just going to whip that up. Otherwise, don’t let the butter
Pastry bread with a round tip, just plain round tip, or even any kind of big tip, I’m sure it help quickly it goes. Just put it that a third and the bottom, and a little layer of whipped cream. I will have some crumbled ginger cookies, so when you bite into it you get something which creamy, something with smooth and something its crunchy, and it looks great too, isn’t it, now and at the later pumpkin.
Now I let the layer of whipped cream, just add a little of this, half of each one. One more ginger cookie
The last layer of pumpkin, well that work out perfectly, okay little tall of whipped cream, and just so it would less exactly, just add a little ginger decoration on the top. It does not look like a party.
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