"Have you ever met a person, you say, 'Let's get some parfait,' they say, 'Hell no, I don't like no parfait'? Parfaits are delicious!"
Classic. Shrek will never get old.
I've actually never had a parfait before. Crazy I know!
But this was my first and definitely not my last parfait-making endeavor.
These are basically everything you love about pumpkin pie...
Except in layers! And in pretty dessert cups!
And a lot more rum-y
I know, I know... pumpkin pie is a classic and shouldn't be messed with. But this takes it to a whole new, fancy, whipped-up level of awesome. It'll change your mind about the traditional pie and it could even be a new dessert for your Thanksgiving table!
Fold the whipped cream into the pumpkin-rum mixture until super fluffy and wonderful
Layered with whipped cream and crunchy gingersnaps.
I put extra gingersnaps in the middle too just ya know, for extra deliciousness
Pumpkin Parfait Party! Woot
Pumpkin Mousse Parfait
From: Annie's Eats
Yield: 8-10 servings
Ingredients
¼
cup dark rum
2 tsp. unflavored gelatin powder
1 (15 oz.) can pumpkin puree
½ cup granulated sugar
½ cup brown sugar
2
large egg yolks
Pinch of orange zest
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. salt
1½ cups heavy cream, chilled
1½ tsp. vanilla extract
1¼ cups heavy cream, chilled
3-4 tbsp. confectioners' sugar
chopped gingersnap cookies
Directions:
Place the
rum in a small bowl and sprinkle the gelatin powder over the top. Let
soften for 10 minutes.
Meanwhile, combine the pumpkin, sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt in a medium bowl. Whisk to blend. Place the bowl with the gelatin over a pan of simmering water and heat just until the gelatin has dissolved. Immediately stir into the pumpkin mixture.
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. Blend in the vanilla. Fold the whipped cream into the pumpkin mixture until no streaks remain. Set aside.
To make the whipped cream, add the heavy cream and confectioners’ sugar to the now empty bowl of the mixer with the whisk attachment. Whip on medium-high speed until stiff peaks form.
Meanwhile, combine the pumpkin, sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt in a medium bowl. Whisk to blend. Place the bowl with the gelatin over a pan of simmering water and heat just until the gelatin has dissolved. Immediately stir into the pumpkin mixture.
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. Blend in the vanilla. Fold the whipped cream into the pumpkin mixture until no streaks remain. Set aside.
To make the whipped cream, add the heavy cream and confectioners’ sugar to the now empty bowl of the mixer with the whisk attachment. Whip on medium-high speed until stiff peaks form.
Layer the pumpkin mousse in serving dishes with the whipped cream and chopped gingersnaps. Refrigerate until ready to serve.
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