pumpkin pie...

in my version...

Although I like classic dessert, it gets boring sometime when I see it over and over. I think it's fun to turn a classic pumpkin pie into a new look. By keeping the same ingredients but using different method, this classic one turns out pretty.

make 2 (2"x5"x1.75") rectangle molds

 for the mousse
- 250 g canned pumpkin puree
- 85 g light brown sugar
- 3 yolks
- 1.5 sht bronze leaf gelatin, bloomed
- 2 g orange extract
- 3 g pumpkin spice
- 180 g whipped cream, soft peak

for the bread biscuit
see pumpking bread pudding


for the mousse
1. Warm the puree, spice and 40 g of sugar over a bain-marie to 100 degrees. Stir in bloomed gelatin, set aside.
2. Whisk the yolks with the rest of sugar by hand over a bain-marie to 145 degrees, then switch to a mixer and whip on high speed until light.
3. Combine puree mixture to yolk mixture, stir in extract and cool over an ice-bath.
4. Fold in whipped cream.
5. Pour into prepared molds, freeze, then cut.

for the bread biscuit
see pumpkin bread pudding


Xiaolu @ 6 Bittersweets said...

I think I still need to have the classic at the table, but this looks like an amazingly innovative remix I'd love to try. Happy holidays!

Sara said...

So cool! I love this idea for a fancy version of pumpkin pie. Looks yummy!

ImTheDarkcyde said...

I feel woefully ignorant, but what on earth is a 'sht' ? Google is useless!

unmacaronrose said...

Awesome idea. I would definitely like to try it out. I'd make a great day after Thanksgiving snack.

Tiny bakery said...

your dessert always wonderful ka p'tip
i love pumpkin!!!


Thip said...

Happy holidays to u too, Xiaolu. I'll have both on my table. :)

Thanks, Sara, unmacaronrose and Bua.

Darkcyde, it refers to sheet. In this case, I used bronze leaf gelatin. 1.5 sheets would be 5 grams for Knox.

Alex said...

it's a sheet ... ? :]

they could have splurged and just spelled it out. lolz. looks tasty!


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