Pumpkin Mousse and Spice Cake Parfait

Pumpkin Mousse & Spice Cake Parfait

That's right I know this recipe is a Thanksgiving recipe and yes it is the day After Thanksgiving.  Are you aware that today is Parfait day?? Well , it is so we decided to share this with you today. 

Pumpkin inspired recipes are perfect for Autumn. That seems a bit unfair when pumpkin recipes are delicious at other times as well. After all, chocolate is not only for Valentine's day so why should pumpkin only be seasonal. 

Canned pumpkin is used in this recipe and many other pumpkin dessert recipes as well. Pumpkin is available in the can year round. Many that bake also agree that canned pumpkin is much tastier as well, has a nice consistent texture and is easier to work with. 

 

Pumpkin Mousse & Spice Cake Parfait

makes 6-8 single serving parfaits, depending on your glass size

printable version

For the pumpkin mousse:
1 envelope (1/4 ounce) unflavored gelatin powder
1 (15 ounce.) canned pumpkin
1 cup granulated sugar
1 1/2 cups well-chilled heavy cream

For the spice cake:
4 tbsp. (2 ounces or 1/2 stick) unsalted butter, plus extra for buttering the pan
3 large eggs
1/2 cup sugar
1/2 cup cake flour
3/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

For the brandy syrup:
1/4 cup sugar
1/4 cup brandy or cognac (I used Cointreau which went beautifully with the pumpkin)

For the toasted pecans:
½ cup pecan pieces (I used slivered almonds since I wasn't able to find pecans.  They were just 'ok' would definitely recommend using pecans though)
2 tablespoons unsalted butter

For the topping: (I topped with fresh, whipped cream.  However you can also top with ice cream, your preference)

whipped cream:
1/2 cup heavy cream
2 teaspoons sugar
1 teaspoon vanilla extract

OR

1 pint caramel ice cream

Directions

To prepare the mousse, put 1/4 cup cold water in a small heat-proof bowl and sprinkle the gelatin over the water.  Be sure to actually sprinkle the gelatin and not just dump it in to avoid clumps. Set aside for 10 minutes for the gelatin to soften. 

 

Meanwhile, set the bowl of softened gelatin over a pan of simmering water and cook until the gelatin is clear.

Immediately whisk the hot gelatin mixture into the pumpkin mixture.

In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form.

Fold the whipped cream into the pumpkin/gelatin mixture. Chill for at least 3 hours or overnight.

To prepare the spice cake, preheat oven to 350 degrees F. Butter and then line bottom of 9-by-13-inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang at each end. Grease the paper with butter.  I use a plastic baggie as a glove to make things easy.

Line a fine mesh sieve with cheesecloth (I used a coffee filter, also works great). In a heavy-bottomed saucepan over medium-low heat, melt 1/4 cup butter. Do not stir, but watch carefully. Eventually, solids will drop to bottom of pan. When they are dark brown, remove butter from heat.  

 

Strain through cheesecloth (or coffee filter) into a medium bowl. 

 

*If you're using a coffee filter you might notice the butter will s l o w l y make its way through the filter, this is normal. I gave the filter a gentle twist once it was almost empty to push the last of the butter through. 

 

 

Set aside and let cool until lukewarm.

In the metal bowl of a standing mixer, whisk together eggs and sugar to combine. Set bowl over a saucepan of barely simmering water and whisk constantly until sugar has dissolved and mixture is warm to touch, about 3 minutes.

Return bowl to mixer base. Using whisk attachment, beat at high speed until mixture has tripled in volume and has consistency of softly whipped cream (about 5 to 10 minutes, depending on mixer).

While eggs are being beaten, sift cake flour, salt and spices into a bowl.

 

Whisk to combine, and set aside.

 

 

When eggs have tripled in volume, turn off mixer and remove bowl from stand. Sift one third of flour mixture over eggs and use a rubber spatula to fold in gently.

 

 

Sift and fold in remaining flour in two more additions. Stir 1 cup of batter into browned butter.  Quickly fold butter mixture into remaining batter until just combined.

Pour batter into prepared pan, spreading evenly with a rubber spatula.

Bake in middle of oven until top is browned and cake shrinks away from sides of pan, about 12 to 15 minutes. Invert onto rack, peel off parchment and cool. 

To make the brandy syrup, in a small heavy saucepan over medium heat, stir sugar with ¼ cup water until sugar has dissolved. Add brandy. Let cool and refrigerate, covered.

To prepare pecans, in a small skillet over medium heat, melt butter.

Add pecans and cook, stirring, until toasted, about 3 minutes.

To prepare the whipped cream topping (skip this step if you will top them with the caramel ice cream) pour whipped cream into a well-chilled metal bowl of a stand-up mixer, fitted with the whisk attachment.  Whisk on the highest speed until soft peaks form.  Turn off mixer, add sugar and vanilla.  Continue to beat until stiff peaks form.

To serve, trim 1/8 inch from around edges of cake. Cut cake into 16 squares. Put 1/4 cup mousse in bottom of each of 8 glasses and spread slightly. Sprinkle 1/2 tablespoon pecans over mousse and add a square of cake. Brush cake with brandy syrup. 

Repeat one more layer as before; mousse, pecans, cake, brush with brandy. Repeat for remaining glasses.  Top with either caramel ice cream or freshly whipped cream.

Enjoy!

recipe source here