Ginger White Chocolate And Brandy Pumpkin Mousse
Ingredients
Ingredients For Maple Cognac Whipped Cream Topping
2 cups heavy cream
2 tablespoons maple syrup
1/2 tablespoon powdered sugar
2 tablespoons Cognac
Ingredients For Mousse
1 1/8 cup white chocolate instant pudding and pie filling 3 or 3.4 ounce (prepare according to package directions - I used half and half cream for the milk to add even more richness)
2 cups pumpkin puree
1 teaspoon fresh grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon coriander
2 pinches cayenne pepper
2 pinches salt
2 teaspoons brandy
1 teaspoon vanilla extract
1 cup whipped cream
Stacy's Simply Gingersnap pita chips (if you cannot find these you can use gingersnap cookies)
Preparation
1
Directions For Whipped Cream
2
Beat heavy cream on medium to form soft peaks.
3
Add remaining ingredients and beat on high until blended and fluffy. Refrigerate.
4
Directions For Mousse
5
Prepare pudding according to package directions. Set aside.
6
Blend pumpkin and next 5 ingredients.
7
Stir in brandy and vanilla.
8
Fold in pudding.
9
Then gently fold in whipped cream.
10
Refrigerate for at least 2 hours.
11
Spoon into serving dishes and top with whipped cream.
12
Garnish with a sprinkle of fresh ground cinnamon or nutmeg.
13
Arrange gingersnaps around the edge.
14
You can also put the mousse in a large bowl and layer gingersnaps on a platter and let your guests scoop out individual portions.
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About
Still have pumpkin around your house that needs to be used? Searching for something more creative than plain pumpkin pie? Here's a rich alternative that's creamy, spicy, sweet, and served fondue style on gingerbread pita chips. It's full of unique flavors like fresh ginger, coriander, cayenne pepper, and brandy, along with cinnamon and vanilla, then topped with maple Cognac whipped cream. My pumpkin mousse was so popular with my friends and family this holiday season. I even had a woman that I work with pay me to make one for her Thanksgiving table. Give it a try and let me know how you like it!
Added:
Wednesday, December 26, 2012 - 8:50pm
