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.
Ingredients:
make 2 (2"x5"x1.75") rectangle moldsfor 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
Preparations:
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
7 comments:
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!
So cool! I love this idea for a fancy version of pumpkin pie. Looks yummy!
I feel woefully ignorant, but what on earth is a 'sht' ? Google is useless!
Awesome idea. I would definitely like to try it out. I'd make a great day after Thanksgiving snack.
your dessert always wonderful ka p'tip
i love pumpkin!!!
bua
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.
it's a sheet ... ? :]
they could have splurged and just spelled it out. lolz. looks tasty!
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