Frozen Pumpkin Mousse with Walnut-Toffee Crunch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie. Start making this dessert at least one day before you plan to serve it. Ingredients:
vegetable oil |
1 cup walnut pieces (about 4 ounces) |
2/3 cup toffee bits (such as skor; about 3 1/2 ounces) |
4 teaspoons (packed) dark brown sugar |
1/8 teaspoon salt |
1 tablespoon unsalted butter, melted |
2 cups chilled heavy whipping cream, divided |
3/4 cup sugar |
5 large egg yolks |
1 1/4 cups canned pure pumpkin |
2 tablespoons dark rum |
1 1/4 teaspoons vanilla extract |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/8 teaspoon ground allspice |
4 cinnamon sticks |
Directions:
1. For crunch: Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.
2. For mousse: Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.
3. Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.
4. In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.
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